Asian Chicken Salad | Recipe Cart

Name: Asian Chicken Salad | Recipe Cart
Total time: 28 min
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

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4.6 (74) Export 11 ingredients for grocery delivery Step 1 1/2 cup chow mein noodles, for garnish Step 2 For the salad: Using a vegetable peeler, shave the

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Cooking tools:

Peeler
Serving bowl
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Salad tongs

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