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!

INGREDIENTS:
Serves 4

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


METHOD:

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.