Rotisserie Chicken Salad with Spicy Soy Dressing
Rotisserie Chicken Salad with Spicy Soy Dressing
Ingredients
For the Salad
- 1 1/2 cups cooked quinoa, cooled
- 3 cups rotisserie chicken, shredded
- 4 cups coleslaw mix
- 1 cup shelled edamame, thawed if frozen
- 2 Persian cucumbers, diced
- 1/2 cup green onions, chopped
- 1/4 cup raw cashews, chopped
- 2 tablespoons sesame seeds, plus more for garnish
For the Spicy Soy Dressing
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice, from 1/2 lime
- 1 teaspoon chili oil, or more, to taste
Instructions
- 1
In a small bowl, whisk together all the ingredients for the spicy soy dressing: low sodium soy sauce, rice vinegar, honey, lime juice, and chili oil. Set aside.
⏱️ 3 min
- 2
In a large mixing bowl, combine the shredded rotisserie chicken, coleslaw mix, cooked and cooled quinoa, thawed edamame, diced Persian cucumbers, chopped green onions, chopped raw cashews, and 2 tablespoons of sesame seeds.
⏱️ 7 min
- 3
Pour the prepared spicy soy dressing over the salad ingredients in the large bowl.
⏱️ 1 min
- 4
Using two large spoons or salad servers, thoroughly mix all the ingredients until they are well combined and evenly coated with the dressing.
⏱️ 3 min
- 5
Divide the Rotisserie Chicken Salad into individual meal prep containers. Optionally, sprinkle additional sesame seeds on top of each serving for garnish.
⏱️ 6 min
- 6
Seal the containers with lids and refrigerate. This salad is excellent for meal prepping and can be enjoyed for several days.
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Chicken Salad with Spicy Soy Dressing
For the Salad
- 1 1/2 cups cooked quinoa, cooled
- 3 cups rotisserie chicken, shredded
- 4 cups coleslaw mix
- 1 cup shelled edamame, thawed if frozen
- 2 Persian cucumbers, diced
- 1/2 cup green onions, chopped
- 1/4 cup raw cashews, chopped
- 2 tablespoons sesame seeds, plus more for garnish
For the Spicy Soy Dressing
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice, from 1/2 lime
- 1 teaspoon chili oil, or more, to taste
Instructions
- 1
In a small bowl, whisk together all the ingredients for the spicy soy dressing: low sodium soy sauce, rice vinegar, honey, lime juice, and chili oil. Set aside.
⏱️ 3 min - 2
In a large mixing bowl, combine the shredded rotisserie chicken, coleslaw mix, cooked and cooled quinoa, thawed edamame, diced Persian cucumbers, chopped green onions, chopped raw cashews, and 2 tablespoons of sesame seeds.
⏱️ 7 min - 3
Pour the prepared spicy soy dressing over the salad ingredients in the large bowl.
⏱️ 1 min - 4
Using two large spoons or salad servers, thoroughly mix all the ingredients until they are well combined and evenly coated with the dressing.
⏱️ 3 min - 5
Divide the Rotisserie Chicken Salad into individual meal prep containers. Optionally, sprinkle additional sesame seeds on top of each serving for garnish.
⏱️ 6 min - 6
Seal the containers with lids and refrigerate. This salad is excellent for meal prepping and can be enjoyed for several days.