Asian Chicken Salad | Recipe Cart | Recipe Cart

Ingredients

• 1 large carrot, peeled
• 3 cups shredded napa cabbage, from 1 small cabbage
• 3 cups shredded romaine lettuce, from 1 small lettuce
• 1 small red bell pepper, seeded and deveined, thinly sliced
• 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
• 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
• 1/2 cup slivered almonds, toasted** see Cook's Note
• 1 tablespoon toasted white or black sesame seeds*
• 1/4 cup peanut or vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar*
• 1/2 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper, optional