Asian Chicken Salad

 Serves: 4-6    |     Prep: 20-30 min     |     Ready: 30 min


1 large carrot, sliced or shaved strips
1 rib celery, sliced diagonally
3 c. shredded napa cabbage
3 c. shredded romaine lettuce
2 c. sliced or cubed cooked chicken
3/4 c. mandarin oranges, drained
     *see notes
1/2 c. Fresh Gourmet Sliced Almonds,
     oven roasted
1 T. toasted white or black sesame 
     seeds or Everything Bagel Spice
1/2 c. chow mein noodles or
     sesame sticks

4 T. olive oil
1 T. sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/8 tsp. Thai basil leaves, *see notes
1 tsp. granulated sugar, *optional
Kosher salt and freshly ground black
     pepper, taste before adding


*If you have Cuties you can use those but after peeling, try to get most of membrane removed

*If you can find fresh Thai basil leaves, add 2 T. chopped to the salad itself instead of adding dried to the dressing

This recipe is an adjusted version of Giada de Laurentuiis. Her recipe had sliced red bell peppers, which I chose to leave out.


For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, celery, Thai basil (if available), chicken, mandarin oranges, 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

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