Asian Chicken Salad

2 poached chicken breasts

1 large carrot, shaved in ribbons with a vegetable peeler

1 red bell pepper, cut into thin strips

3 c. Napa cabbage, shredded or sliced thin

3 c. shredded romaine lettuce

1/2 c. slivered almonds

1 T. sesame seeds

2 sliced green onions

1/2 c. chow mein noodles

Dressing:

1/4 c. canola oil

1 T. sesame oil

2 T. rice wine vinegar

2 T. soy sauce

1/2 tsp. sugar

1/2 tsp. kosher salt

1/2 tsp. black pepper

In a small skillet toast the slivered almonds. Remove from pan and toast the sesame seeds in the same skillet. In a large bowl combine the cabbage, lettuce, carrot, and pepper. Whisk together the Dressing ingredients. Pour over the vegetables and toss to coat. Layer the vegetables, almonds, sesame seeds, chicken, noodles and green onions.