Asian Rotisserie Chicken Salad

By AllisonClayman

For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.

Ingredients

• 2 cups fresh cilantro leaves and soft stems
• 1/4 cup fresh lime juice (from 2 limes)
• 1/4 cup vegetable oil
• Coarse salt and ground pepper
• 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
• 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 2 scallions, thinly sliced
• 1 large head romaine lettuce, torn into bite-size pieces
• 1/2 cup cashews

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.