Rotisserie Chicken Salad

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.

   Start 20-minute timer
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.

   Start 5-minute timer
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.

   Start 1-minute timer
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.