*Asian Chicken Salad*

This is what I prepared for dinner tonight, we absolutely LOVED it!  Very light
& something different from your typical salad.  I highly recommend it. 

On another note, how about these AR storms??  I don't know about you, but I really wish I would have been on vaca ANYWHERE sunny the past 2 weeks.  I hope all of you & your families have stayed safe!!  

Salad Ingredients:
1 cup julienne/shredded carrots
3 cups shredded napa cabbage, frome 1 small cabbage
1 small red bell pepper, seeded & deveined, thinly sliced
2 Tbsp fresh basil leaves, chopped
1 small rotisserie chicken, skinned & shredded
1/2 cup slivered almonds, toasted **
1 Tbsp toasted sesame seeds
chow mein noodles for garnish
Romaine Lettuce 

Dressing Ingredients:
1/3 cup vegetable oil
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar OR white vinegar
1/2 tsp granulated sugar
Kosher Salt and freshly ground pepper to taste

Directions:
For the salad:  In a large salad bowl combine carrot, cabbage, red bell pepper, basil, chicken, almonds, & sesame seeds.

For the dressing:  In a small bowl whisk together the oil, low-sodium soy sauce, vinegar, and sugar until smooth.  Season with salt & pepper to taste.

Pour the dressing over the salad mixture & toss well.  Serve over a bed of romaine lettuce & garnish/lightly sprinkle with your chow mein noodles. 
(If you would like, you can shred the romaine & stir it in w/the salad mixture & then top w/the chow mein noodles)

**to toast your slivered almonds, arrange them in a single layer on a baking sheet.  Bake at 350 for ~8 minutes until lightly golden.  Cool completely.

I also think this would be delicious with the same veggies & dressing on top of greens with seared ahi tuna if you want to try that!