Last night's dinner was really good, and really pretty easy. Now, that doesn't mean it didn't take me forever to make it. Between more laundry and trying to keep my cat from attacking the cute kittens that appeared on our back porch, not to mention attempting to shred delicious smelling chicken with the cat under my feet, it wasn't as quick as I think it would normally be. Actually, if I think about the steps done between all the other chores, it is really a fast meal. This was another attempt to step outside my recipe box, as it were, and stretch my cooking boundaries. Or perhaps I should say food boundaries as there is no actual cooking required, just preparations. This salad was actually featured on the cover of the June issue of Everyday Food, but I more or less ignored it then. While making my menu plan this weekend I did a recipe search on Martha Stewart rotisserie chicken. They were on sale this week and I wanted to pick one up to make chicken pizza for Josh, so I was looking for something to use the rest of the chicken up. This is, I think, the first recipe to pop up. After giving it a once over I thought about a tiny adjustment I could make, and decided to go for it. I am so glad that I did, because I really loved it. I'm definitely going to make it again, and probably soon.
Asian Rotisserie Chicken Salad
Recipe from Everyday Food; Serves 4
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
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. 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 cashews.