Asian Chicken Salad

Ingredients

• bottle(s) mledmf

Preparation

1. Prep Time:
2. 18 min
3. Inactive Prep Time:
4. --
5. Cook Time:
6. 10 min


7. Level:
8. Easy


9. Serves:
10. 4 to 6 servings


11. Ingredients
12. Salad:


13. 1 large carrot, peeled
14. 3 cups shredded napa cabbage, from 1 small cabbage
15. 3 cups shredded romaine lettuce, from 1 small lettuce
16. 1 small red bell pepper, seeded and deveined, thinly sliced
17. 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
18. 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
19. 1/2 cup slivered almonds, toasted** see Cook's note
20. 1 tablespoon toasted white or black sesame seeds*


21. Dressing:


22. 1/4 cup peanut or vegetable oil
23. 2 tablespoons low-sodium soy sauce
24. 2 tablespoons rice vinegar*
25. 1/2 teaspoon granulated sugar
26. Kosher salt and freshly ground black pepper, optional


27. Directions


28. 1/2 cup chow mein noodles, for garnish


29. For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.


30. For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.


31. Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.


32. *Cook's Note: can be found in specialty Asian markets


33. **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.


34. SERVINGS: 4 (MAIN); Calories: 374; Total Fat 25 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 19 grams; Sugar: 9 grams Fiber: 8 grams; Cholesterol: 36 milligrams; Sodium: 349 milligrams