Asian Rotisserie 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
- This recipe is gluten-free
- Produce
- Cashews (1/2 cup)
- Cilantro, fresh stems leaves and soft (2 cups)
- Red bell pepper (ribs and seeds removed) (1)
- Red cabbage (8 ounces), medium (1/4)
- Romaine lettuce (1 large head)
- Scallions (2)
- Meat
- Rotisserie chicken (about 2 1/2 pounds) (1)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Vegetable oil (1/4 cup)
- Drinks
- Lime juice, fresh (1/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
4 people saved this recipe.
