Tuesday, September 9, 2008

Asian Rotisserie Noodle Salad

This was super tasty and light. It was perfect for making it seem like summer is still lingering just a little bit longer. The dressing has quite the nice zing to it.

Asian Rotisserie Chicken Salad

From: Martha Stewart

2 cups fresh cilantro, leaves and soft stems
1/4 cup lime juice
1/4 cup vegetable oil
Course salt and ground pepper
4 cups rotisserie chicken, meat shredded
1/4 medium red cabbage, core and thinly sliced
1 Red bell pepper, thinly sliced
2 green onions, thinly sliced
1 large head romaine lettuce, torn into bite sized pieces (I only used about 1/4 of a head)
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 green onions. Season with salt and pepper. In another bowl, toss lettuce with 1/2 cup dressing. (I didn't do this. I just drizzled each individual bowl with dressing. This is because I wasn't planning on consuming the entire dish in one sitting and didn't want the veggies and such to get soggy and nasty in the fridge). Divide among bowls and top with chicken mixture. Drizzle with remaining dressing and sprinkle with cashews.

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