A simple vinaigrette of rice vinegar, fish sauce, garlic and crushed red pepper flakes really livens up this Asian-inspired salad.  With a base of thinly sliced, crunchy red cabbage and sliced scallions, I decided to also add in some matchstick carrots and peppery watercress greens for extra nutrition and color.  Shredded rotisserie chicken make the salad super simple to assemble, as do store-bought roasted cashews for an undeniably buttery crunch. Serve this crunchy chicken and cabbage salad with lime wedges for a last minute squeeze of fresh citrusy magic, and a quick mix-in of fresh basil and fresh cilantro leaves.

Tagged: Asian-inspired, basil, cabbage, cashews, chicken, chicken and cabbage salad, chicken and cabbage salad with basil, cilantro, cilantro and cashews, entree salad, Fine Cooking, Fine Cooking magazine, fish sauce, fresh basil, fresh cilantro, lime juice, main course salad, nuts, red cabbage, red cabbage salad, roasted cashews, rotisserie chicken, scallions