Asian Rotisserie Chicken Salad (Martha Stewart)

• 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 pepper
• 1 (2 1/2 lb) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
• 1/4 medium red cabbage, cored and thinly sliced crosswise (8 ounces)
• 1 red bell pepper, thinly sliced (ribs and seeds removed)
• 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.
3. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

fresh cilantro, lime juice, vegetable oil, salt, rotisserie chicken, red cabbage, red bell pepper, scallions, head romaine lettuce, cashews

Taken from www.food.com/recipe/asian-rotisserie-chicken-salad-martha-stewart-384606 (may not work)