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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Asian Rotisserie Chicken Salad Recipe

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This recipe for Asian Rotisserie Chicken Salad is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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 (21/2 pounds), skin and bones removed, or steamed chicken strips, meat shredded (about 4 cups)
1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
1/4 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

Directions:
Directions:
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.

 

 

 

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