Use some leftover rotisserie chicken in this great Asian-style salad. A great lunch to take to school or work.
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.
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. Garnish with the chow mein noodles and serve.
**Cook’s Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350ºF oven for 8 to 10 minutes until lightly golden. Cool completely before using.