Name: Asian chicken salad
Prep time: 18 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
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