Asian Rotisserie Chicken Salad (Martha Stewart) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A light, flavourful, and easy summer salad from Martha Stewart. 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 pepper |
1 (2 1/2 lb) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups) |
1/4 medium red cabbage, cored and thinly sliced crosswise (8 ounces) |
1 red bell pepper, thinly sliced (ribs and seeds removed) |
2 scallions, thinly sliced |
1 large head romaine lettuce, torn into bite-size pieces |
1/2 cup cashews |
Directions:
1. Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
2. 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.
3. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
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