“Asian” (Mexican) Rotisserie Chicken Salad

I LOVE salads! I never knew this until I started eating salads with good dressing, not the crap you buy at stores. This is great if you want something fresh and healthy! I’m not sure why they call this “Asian” because it was more Mexican to me, other than the cashews. The dressing uses lime juice, cilantro, and oil… no sesame oil or soy sauce. And you don’t have to use rotisserie chicken, you can always cook your own and shred it.

This salad is great as is, but if you like your dressing, I recommend making a little extra. If you want more carbs, my husband Chance cooked a tortilla with cheese to put the salad in, and it tasted pretty great, too! Other people on the site suggested putting it with noodles. Either way, I will definitely make this salad again.

Asian Rotisserie Chicken Salad


  • 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

  1. Make dressing: In a 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 among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Source: MarthaStewart.com


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