Asian Chicken Salad

Salad:

1 large carrot, peeled

3 cups shredded napa cabbage, from 1 small cabbage

3 cups shredded romaine lettuce, from 1 small lettuce

1 small red bell pepper, seeded and deveined, thinly sliced

2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note

2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)

1/2 cup slivered almonds, toasted** see Cook's Note

1 tablespoon toasted white or black sesame seeds*

Dressing:

1/4 cup peanut or vegetable oil

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar*

1/2 teaspoon granulated sugar

Kosher salt and freshly ground black pepper, optional