Asian Rotisserie Chicken Salad (Martha Stewart)

The scent of cilantro always takes me back to my grandmother’s kitchen. She had a small herb garden overflowing with it, and I remember helping her snip the vibrant green leaves, their fragrance filling the air. She’d often use cilantro in her salads, adding a unique, zesty twist. This Asian Rotisserie Chicken Salad recipe, with its generous use of cilantro and bright lime dressing, feels like a modern homage to those flavors, bringing back cherished memories with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 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

Equipment Needed

• Blender
• Large bowls

Instructions

1. Make the dressing: In a blender, combine the cilantro, lime juice, and vegetable oil. Season generously with coarse salt and pepper. Blend until the mixture is completely smooth and emulsified. Taste and adjust seasonings as needed; a little more lime juice can brighten the dressing, while a pinch more salt can enhance the flavors.

2. In a large bowl, combine the shredded rotisserie chicken, thinly sliced red cabbage, sliced red bell pepper, and sliced scallions. Season with coarse salt and pepper. Toss gently to ensure the ingredients are evenly distributed. Avoid over-mixing, as this can make the cabbage release too much liquid.

3. In another large bowl, toss the torn romaine lettuce with 1/2 cup of the prepared cilantro-lime dressing. Gently coat the lettuce, ensuring not to overdress it. Too much dressing will make the lettuce soggy.

4. Divide the dressed romaine lettuce among four bowls.

5. Top each bowl of lettuce with the chicken and vegetable mixture.

6. Drizzle each serving with the remaining cilantro-lime dressing.

7. Sprinkle each bowl with cashews. Serve immediately.

Expert Tips & Tricks

• Shredding the chicken: Martha Stewart suggests shredding the chicken rather than cubing it for the best texture. The technique is simple: hold a fork, tines down, in each hand, and pull the meat into pieces along the grain.
• Dressing Consistency: The dressing should be smooth and vibrant green. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
• Make-Ahead Tip: You can prepare the cilantro-lime dressing up to 2 days in advance and store it in an airtight container in the refrigerator. Similarly, the chicken and vegetable mixture can be prepped a day ahead. Just keep the dressed lettuce separate until serving to prevent it from becoming soggy.
• Roasting Cashews: For an extra layer of flavor, lightly toast the cashews in a dry skillet over medium heat until they are fragrant and lightly golden. Be careful not to burn them.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a subtle kick.
• Alternative Herbs: While cilantro is the star, you can add a handful of fresh mint or Thai basil to the dressing for a different herbal note.

Serving & Storage Suggestions

Serve the Asian Rotisserie Chicken Salad immediately after assembling to maintain the crispness of the lettuce and the vibrancy of the ingredients. If you have leftovers, store the components separately in airtight containers in the refrigerator. The dressed lettuce is best eaten immediately, but the chicken and vegetable mixture will keep for up to 3 days. Reheat the chicken mixture gently (if desired, though it’s excellent cold) and toss it with fresh lettuce and dressing before serving. The cashews should also be stored separately to prevent them from softening.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	648.3 kcal	N/A
Calories from Fat	434 g	67%
Total Fat	48.2 g	74%
Saturated Fat	10.9 g	54%
Cholesterol	129.4 mg	43%
Sodium	262.8 mg	10%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	6 g	23%
Sugars	6.5 g	N/A
Protein	38 g	76%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the rotisserie chicken with shredded baked tofu or tempeh tossed in a savory marinade of soy sauce, ginger, and garlic.
• Grain Bowl: Serve the chicken salad over a bed of quinoa or brown rice for a more substantial meal.
• Different Nuts: If you don’t have cashews on hand, peanuts or almonds make excellent substitutes.
• Spicy Dressing: Add a tablespoon of sriracha or chili garlic sauce to the dressing for a fiery kick.
• Vegetable Variations: Feel free to add other vegetables like shredded carrots, cucumber, or snow peas to the salad.
• Citrus Swap: If you don’t have limes, lemons can be used in a pinch, though the flavor profile will be slightly different.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage?
A: Yes, pre-shredded cabbage can save time, but freshly sliced cabbage will have a crisper texture and slightly better flavor.

Q: How long will the cilantro-lime dressing last?
A: The dressing can be stored in an airtight container in the refrigerator for up to 2 days.

Q: Can I use a different type of lettuce?
A: While romaine lettuce provides a good crunch, other types of lettuce like butter lettuce or mixed greens can be substituted.

Q: Can I make this salad ahead of time for a party?
A: It’s best to prepare the components separately and assemble the salad just before serving to prevent the lettuce from becoming soggy.

Q: Can I freeze the leftover chicken mixture?
A: Freezing the chicken mixture is not recommended as the vegetables may become mushy upon thawing.

Final Thoughts

This Asian Rotisserie Chicken Salad is a delightful combination of fresh flavors and textures, making it perfect for a light lunch or a quick and easy dinner. The vibrant cilantro-lime dressing elevates the dish, while the addition of crunchy cashews provides a satisfying contrast. I encourage you to try this recipe and adapt it to your own preferences. Don’t hesitate to experiment with different vegetables or herbs to create your unique variation. Share your feedback and let me know how you enjoyed this flavorful salad! Consider pairing it with a refreshing glass of iced green tea or a crisp white wine for a complete meal. Enjoy!