Asian Chicken Salad

Salad
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 Tbsp fresh Thai basil leaves or fresh mint leaves, chopped
2 cups thinly sliced rotisserie chicken*
1/2 cup slivered almonds, toasted
1 tablespoon toasted white or black sesame seeds
Chow mein noodles, for garnish

Dressing
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

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

Submitted by Cindy Maliwauki, from Food Network's Giada De Laurentiis