"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Asian Rotisserie Chicken Salad Recipe

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This recipe for Asian Rotisserie Chicken Salad, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carey Warren
Added: Monday, August 23, 2010


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

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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