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

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.

This entry was posted on Friday, July 20th, 2007 at 1:15 pm and is filed under Soups & Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.