Asian Chicken Salad

My husband and I absolutely love this Asian Chicken Salad!!! During the summer I probably make it once a week, which speaks volumes as I do not repeat many recipes that frequently. The original recipe is from Giada De Laurentiis, with a few minor adjustments due to availability of ingredients. It is so light, healthy, and refreshing, with a sweet, salty, tangy, Asian dressing. Even if you think you don't like Asian or Chinese Chicken Salads, I promise you will like this recipe!

2 boneless, skinless chicken breasts, thinly sliced; you can cook your own chicken breasts or use rotisserie chicken from the store
1 napa cabbage, shredded
2 heads of romaine, shredded
1 large carrot, shaved into long strands using a vegetable peeler
1 red bell pepper, thinly sliced
2 tbs. fresh mint, chopped
1/2 cup slivered almonds, toasted
2 tbs. toasted sesame seeds
Chow Mein Noodles, for garnish

Dressing-
1/2 cup peanut or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
1 tsp. granulated sugar

In a small tupperware combined all the ingredients for the dressing. Place the lid on the tupperware and shake until the sugar is dissolved.

In a large bowl combine the shredded cabbage, shredded romaine, shaved carrots, red bell pepper, mint, almonds, sesame seeds, and chicken. Pour the dressing over the salad and mix until well coated. Garnish with chow mein noodles and serve. Enjoy!