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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.

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

     

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

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