Sunday, May 30, 2010

Asian Rotisserie Chicken Salad

This really good summer salad has the best texture because of the shredded chicken. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Serves 4

• 2 cups fresh cilantro leaves and soft stems

• 1/4 cup fresh lime juice (from 2 limes)

• 1/4 cup olive oil

• Coarse salt and ground pepper

• sugar

• 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 or peanuts

Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper and a little sugar to taste. Blend until smooth.

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 nuts.

Bon Appetit!