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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Prep Time:
2. min
3. Inactive Prep Time:
4. Cook Time:
5. min
6. Level:
7. Easy
8. Serves:
9. to 6 servings
10. Ingredients
11. Salad:
12. large carrot, peeled
13. cups shredded napa cabbage, from 1 small cabbage
14. cups shredded romaine lettuce, from 1 small lettuce
15. small red bell pepper, seeded and deveined, thinly sliced
16. tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
17. cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
18. /2 cup slivered almonds, toasted** see Cook's note
19. tablespoon toasted white or black sesame seeds*
20. Dressing:
21. /4 cup peanut or vegetable oil
22. tablespoons low-sodium soy sauce
23. tablespoons rice vinegar*
24. /2 teaspoon granulated sugar
25. Kosher salt and freshly ground black pepper, optional
26. Directions
27. /2 cup chow mein noodles, for garnish
28. 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.
29. 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.
30. Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
31. *Cook's Note: can be found in specialty Asian markets
32. **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.
33. 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
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