Asian Chicken Salad

I had a lot of random vegetables that I needed to use and wanted to make something different. I don't make a whole lot of asian food (although I love to eat it...don't get me started on crab rangoons and chinese donuts/bread). I found this recipe online and actually had all the ingredients. I was pleased with how it turned out It was very light and refreshing.

Asian Chicken Salad
Adapted from Foodnetwork.com

Ingredients

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 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 small chicken breasts, grilled
1/2 cup slivered almonds, toasted** see Cook's note
1 tablespoon toasted white or black sesame seeds*

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.

*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 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.