Asian Rotisserie Chicken Salad (Martha Stewart)

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.

• Ready In: 10 mins
• Serves: 4

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 1/2lb)  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.