Sometimes, you need to cheat a little. Like, on the treadmill on a Monday night, when all you want to do is put the speed on 4.5 and “wog” to Scandal episodes. Or, on a Wednesday night, when you’ve told yourself this is the week of no alcohol besides this small glass of red wine while you’re cooking. Or that snooze button on a Friday that gives you a crucial extra 15 minutes to sleep off your Thursday happy hour.
Everyone has their little cheats to get you through the week, which brings me to this week’s recipe – Asian rotisserie chicken salad. I couldn’t bring myself to marinate a chicken, so I bought a rotisserie chicken from Whole Foods, seasoned, succulent, and ready for eating, prepared an easy bed of fixings, and voilà, a tasty dinner salad appeared on my plate.
This salad had heaps of meat which appeased my protein-happy boyfriend, was completely healthy and full of flavor, and left us with hearty lunch leftovers. The best part was the lack of work I had to commit to cooking the meat, i.e. my cheat of the week. Plus, anything doused in fresh cilantro dressing is a winner in my book.
– 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, cored and thinly sliced crosswise (I used half of a pre-shredded bag)
– 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.
3. In another large bowl, toss lettuce with 1/2 cup dressing.
4. Divide among four bowls, and top with chicken mixture.
5. Drizzle all with remaining dressing, and sprinkle with cashews.
Source: Martha Stewart