Monday, June 21, 2010
Summer Asian Rotisserie Chicken Salad
My husband and son are always asking me what is for dinner? They ask me at breakfast which sometimes I am half asleep and without coffee I cannot answer them, but what makes it so hard is here in North Texas where the temps are already 100 degrees I often struggle with not standing in front of the stove for long periods of time. So I have tried to schedule a week's worth of dinner's in advance, keeping in mind cool and easy. So today I would like to share with you my Summer Asian Rotisserie Chicken Salad it takes a short 30 minutes and is quick and satisfying, Enjoy!
2 cups of fresh cilantro leaves
1/4 cup fresh lime juice (2 limes)
1/4 cup vegetable oil
course salt and ground pepper
1 whole rotisserie chicken (pickup already prepared at your grocery market)
skins and bones removed, meat shredded for best texture shred with fork.
1/4 medium red cabbage (8 ounces) cored and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed) thinly sliced crosswise
2 scallions, thinly sliced
1 large head romaine lettuce, torn into bite size pieces
1/2 cup cashews
1. Make dressing in 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 amoung four serving bowls and top with chicken mixture. Drizzle all with remaining dressing and sprinkle with cashews.