Rotisserie Chicken Salad

Ingredients

• 2 cup quinoa (Cooked; cool completely before assembling)
• 3 cup rotisserie chicken (Shredded into bite-sized pieces)
• 14 oz coleslaw mix (The source recommends Dole classic coleslaw mix)
• 2 cup edamame (Cooked and cooled)
• 1 bunch scallions (Thinly sliced; separate white and green parts)
• 4 cucumbers (Sliced into 1/4-inch half-moons)
• 0.5 cup cashews (Add individually on top of servings to preserve crunch)
• 3 tbsp sesame seeds (Toast in a dry pan for about 60 seconds; reserve some for topping)
• 5 tbsp soy sauce (The source prefers Kikkoman Less Sodium soy sauce)
• 3 tbsp rice vinegar
• 1 tbsp honey
• 1 fl oz lime juice (Freshly squeezed)
• 1 tbsp chili oil
• 1 tsp fresh ginger (Freshly grated)
• 0.5 tsp toasted sesame oil

Steps

1. 1

   Cook the quinoa according to package directions, then spread it on a sheet pan or place it in a shallow bowl to cool completely. Refrigerate it for 15–20 minutes to speed cooling, or fluff it with a fork every few minutes on the counter to release trapped heat.

2. 2

   While the quinoa cools, slice the cucumbers into 1/4-inch half-moons. For maximum crunch, place the slices in an ice bath for 5 minutes, then drain well.

3. 3

   Thinly slice the scallions, keeping the white and green parts separate. Shred the rotisserie chicken into bite-sized pieces and prepare the coleslaw mix and edamame.

4. 4

   Toast the sesame seeds in a dry skillet over medium heat for about 60 seconds, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool.

5. 5

   In a small bowl, whisk together the soy sauce, rice vinegar, honey, lime juice, chili oil, grated ginger, and toasted sesame oil until the honey dissolves and the dressing looks glossy. Taste and, if desired, add another teaspoon of rice vinegar or lime juice for more acidity.

6. 6

   In a large bowl, combine the completely cooled quinoa, shredded chicken, coleslaw mix, edamame, the white parts of the scallions, and the drained cucumber slices. Do not add the dressing yet.

7. 7

   Add the dressing to the salad and toss gently but thoroughly until all of the ingredients are evenly coated. Dress the salad only after every ingredient has cooled so the vegetables stay crisp.

8. 8

   Top each serving with the green scallion tops, cashews, and additional toasted sesame seeds. Serve immediately for the best crunch.

Notes

The salad is best served fresh. For storage, keep the salad and dressing separate in airtight containers and combine just before serving; the quinoa, chicken, and dressing keep for up to 4 days, while the assembled salad keeps refrigerated for up to 3 days but will gradually lose crunch. Edamame can be replaced with peas, corn, blanched snap peas, or diced avocado. Quinoa can be replaced with cooked farro, brown rice, or cauliflower rice. For a nut-free version, use toasted sunflower seeds or pepitas instead of cashews. Rotisserie turkey, firm tofu, or shrimp can replace the chicken.

Nutrition per serving

• main
• salad
• high-protein
• meal-prep
• no-bake
• crunchy
• rotisserie chicken
• Asian-inspired