Asian Rotisserie Chicken Salad (Martha Stewart) - cooking recipe

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

Preparation

Make dressing: 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; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing.
Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.