Asian Rotisserie Chicken Salad (Martha Stewart)

blucoat's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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.