Use some leftover rotisserie chicken in this great Asian-style salad. A great lunch to take to school or work.
Directions for: Asian Chicken Salad
Ingredients
Salad1 large carrot, peeled
3 cups Napa cabbage, shredded from 1 small cabbage
3 cups romaine lettuce, shredded from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 Tbsp 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)
cup slivered almonds, toasted** see Cook's Note
1 Tbsp toasted white or black sesame seeds (can be found in most Asian markets)
cup chow mein noodles, for garnish
Dressingcup peanut or vegetable oil
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
tsp granulated sugar
Kosher salt and freshly ground black pepper, optional
Directions
Salad1. 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.
Dressing1. In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper to taste, if using.
2. Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
3. **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350F oven for 8 to 10 minutes until lightly golden. Cool completely before using.
See more: Salad, Chicken, Lunch, Dinner, Main