Home Recipes Salads Asian Rotisserie Chicken Salad

Asian Rotisserie Chicken Salad

Asian salad

For an Asian Rotisserie Chicken Salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork in each hand, pull the meat into pieces along the grain. A fresh Take on the classic Chicken Salad.


    • 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



    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. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

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