Salads and I have come a long way. As a child, I refused to eat them due to my distaste for lettuce and tomatoes. I also was not and still am not a fan of bottled salad dressings. During the last decade, with the discovery of ‘spring mix’ greens, good olive oil and vinegar, arugula, good cheese and various other salad accoutrements, I learned to eat them. However, it was truly not until this summer that I have actually come to enjoy salads and as perhaps you can tell from my growing list of recipes…. seek them out!

This Asian-inspired chicken salad was found in Everyday Food last month in a “no-cook” meals section. (music to my ears during hot summer months) Although the cilantro dressing was memorable, my true romance with this salad was with the red cabbage. I have never been drawn to red cabbage and always imagine it mushy and sogged next to a droopy bratwurst. In this dish, it adds a flavorful crunch and is oh so pretty.

Asian Rotisserie Chicken Salad
from Everyday Food

2 cups fresh cilantro leaves and soft stems
1/4 cup fresh lime juice
1/4 cup vegetable oil (i used olive oil)
coarse ground salt and pepper
1 rotisserie chicken, skin and bones removed, meat shredded
1/4 medium red cabbage, cored and thinly sliced crosswise
1 red bell pepper, thinly sliced
2 scallions, thinly sliced
1 large head romaine torn into bite-sized pieces (or bag of baby romaine)
1/2 cup cashews.


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. Seals with salt and pepper. In another bowl, toss lettuce with 1/2 cup dressing. Divide amount four bowls and top with the chicken mixture. Drizzle all with the remaining dressing and sprinkle with cashews.