Asian Chicken Salad

Last weekend, I had a huge craving for Asian food. I was a bit stressed and when I'm stressed, I like salty and crispy things. Those two things make me happier. Can you relate? I also wanted something fresh and somewhat healthy, so I found this recipe online and altered it a bit based on what I already had and what I could quickly find in a regular grocery store. I got home from the grocery store and literally threw this together in less than 10 minutes...

My cravings were satisfied. And I smiled when I took my last bite. I felt much better.

Here is what you need and what to do:

For the salad:

3 cups of romaine lettuce (2-3 heads), chopped

3 cups of napa cabbage, chopped

1/2 of a red bell pepper, seeded and sliced

Handful of shredded carrots

Half of a store-bought rotisserie chicken, shredded

1-2 teaspoons of black sesame seeds

1/3 cup of slivered almonds, toasted

2 tablespoons of finely chopped basil (I used Italian basil. Thai basil would work, too.)

1/2 cup of chow mein noodles ( I heart these) 

For the dressing:

1/4 cup of peanut or vegetable oil

2 tablespoons of low-sodium soy sauce

2 tablespoons of rice wine vinegar

1/2 teaspoon of sugar

pinch of salt and freshly ground pepper

Prepare all of the ingredients for the salad, put them in a big bowl and toss. Feel free to use more or less of any of the ingredients. Oh and you can toast the almonds by putting them in a small skillet on medium heat. Toss them around and they will toast (i.e. brown) in about 3-4 minutes, so don't go anywhere! 

In a small bowl, whisk all of the ingredients for the dressing. You can also put all of the ingredients for the dressing in a jar and shake it up. Pour it on top of the salad and enjoy. I honestly like the dressing on the side....

This is so good and would be great for a weeknight dinner or a spring or summer picnic. Just be sure not to pour the dressing over the salad until you are ready to serve it. 

P.S.  I ate every crunchy bit of that salad. All.By.Myself.

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Images by me