Asian Chicken Salad

This week we got Napa cabbage and cilantro at the CSA, so I decided to use our leftover roast chicken to make an Asian Chicken Salad. I modified a recipe from Giada (as usual) and we were very pleased with the results. Even Jack loved the toasted almonds and rice noodles.

Salad:
1 lg. carrot, peeled into the bowl
1/2 head of Napa cabbage, shredded
1 head of romaine, shredded (I used about half a clamshell of organic baby romaine)
1/2 red pepper, sliced
2 - 3 Tbsp. cilantro
1 c. leftover chicken (we used roasted, but I'd make grilled next time)
1/2 c. toasted almonds (350 for 5-6 minutes)
1/2 c. rice noodles

Dressing:
1/4 c. sesame oil (this is crucial for the flavor - don't use canola or olive)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar (same as sesame oil - use the right vinegar)
1/2 tsp. sugar
dash of salt and pepper

This recipe is definitely a keeper, especially now that I've made the investment in sesame oil and rice vinegar for the dressing. Aside from the Napa cabbage, the rest of the ingredients are fairly common in our fridge. Giada's recipe called for Thai basil, but I loved the cilantro in its place. It reminded us of the yummy fresh spring rolls we get from the Asian restaurant near us.