Asian chicken salad

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Ingredients

  • For the salad:

  • 1 large carrot, peeled
  • 270g shredded napa cabbage, from 1 small cabbage
  • 140g shredded cos lettuce, from 1 small lettuce
  • 1 small red pepper, seeded and deveined, thinly sliced
  • 5g fresh Thai basil leaves or fresh mint leaves, chopped
  • 300g thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
  • 1 tbsp toasted white or black sesame seeds* see Cook's Note
  • 45g flaked almonds, toasted** see Cook's Note

  • For the dressing:

  • 4 tbsp peanut or vegetable oil
  • 30ml low-sodium soy sauce
  • 30ml rice vinegar*
  • 1/2 tsp granulated sugar
  • Salt and freshly ground black pepper, optional
  • 20g chow mein noodles, for garnish

Use imperial measurements

Method

How to make Asian chicken salad

For the salad:

1) 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:

1) 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.

*Cook's Note: can be found in specialty Asian markets.

** Cook's Note: to toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180C/Gas 4 oven for 8 to 10 mins until lightly golden. Cool completely before using.

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