This Rotisserie Chicken Salad is fresh, protein-packed, and perfect for meal prep. Tossed with quinoa, veggies, and a spicy soy dressing.
When I want something fresh, balanced, and full of texture without spending an hour chopping vegetables, this Rotisserie Chicken Salad always delivers. The rotisserie chicken keeps things easy, quinoa adds fiber and satisfaction, and the coleslaw mix gives you crunch and veggies with zero prep.
It has the same concept as my Thai Chopped Salad and Green Goddess Salad: colourful, crunchy, and protein-rich so it keeps you full without feeling heavy. The spicy soy dressing ties everything together and gives it that takeout-style flavour, but with ingredients you probably already have at home!
It also holds up so well in the fridge, which makes it perfect for busy weeks, meal prep, or for anyone who wants more protein-forward lunch ideas that don't revolve around sandwiches or reheating leftovers. It is the kind of salad you'll actually look forward to eating!
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. Stores well for 3-4 days and keeps its texture so lunches are ready to go.
- Balanced meal option. Protein from chicken + fiber + veggies + complex carbohydrates help support satiety and steady energy.
- Minimal prep. Rotisserie chicken, coleslaw mix, and edamame make it realistic for busy weeks without compromising nutrition.
Rotisserie Chicken Salad Recipe
Ingredients
Quinoa. To add satisfaction to this salad, we add quinoa for a boost of fiber
Rotisserie chicken. For an easy, minimal prep option our protein of choice in this recipe is a rotisserie chicken.
Coleslaw mix. Coleslaw mix is our secret to adding crunch, freshness and veggies with minimal prep! You can use kale slaw, broccoli slaw or regular coleslaw mix!
Edamame. An addition of protein AND FIBER (with no prep)! I use shelled frozen edamame beans and just microwave them to defrost!
Cucumber. I recommend using persian cucumbers for best results. Larger varieties of cucumbers such as english cucumbers hold more moisture and may get soggier once stored in this salad.
Sesame seeds. Optional though recommended for a slightly nutty flavour
Cashews. For a little crunch that I think EVERY salad needs!
Green onions. Or a mild onion flavour! YES I use a whole bunch of green onions, this adds so much freshness and flavour to the salad.
Dressing. You will need soy sauce, rice vinegar, honey, lime juice and chili oil to create a super easy, flavourful dressing that really brings this salad together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To start- cook quinoa according to package instructions, once cooked set aside to cool.
- Remove the chicken from the bones, adding the meat to a bowl. Shred chicken using 2 forks. This recipe uses about 3 cups of chicken, any additional meat can be set aside for another meal!
- To a large bowl, add cooked quinoa, shredded chicken, coleslaw mix, edamame, green onions, cucumbers, cashews and sesame seeds.
- To make the dressing- whisk together soy sauce, rice vinegar, honey, lime juice and chili oil.
- Drizzle the dressing over the salad, and toss to combine.
Substitutions and Variations
To make gluten-free: Unfortunately soy sauce is not gluten free however everything else in this recipe is! If you would like a gluten free substitution I recommend tamari sauce or coconut aminos!
To make dairy-free: This recipe is naturally dairy free!
To make nut-free: : Omit the cashews! For a gluten free crunch you can use gluten free panko breadcrumbs if desired.
Storage
If stored in airtight containers in the fridge, this rotisserie chicken salad can stay fresh for up to 3-4 days.
Top Tips for Success
For an even easier way to shred cooked chicken- I recommend adding the chicken to the bowl of a stand mixer, and with the paddle attachment starting the mixer on a slow speed. This will easily shred your chicken!
Frequently Asked Questions
Yes! If you prefer you can use either white or brown rice for a different grain option.
More Salad Recipes
If you liked this rotisserie chicken salad, try these recipes:
- Crunchy Broccoli Coleslaw Salad
- Rainbow Edamame Salad
- Honey Mustard Chicken Salad Without Mayo
- Crunchy Cabbage and Orange Quinoa Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this rotisserie chicken salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Rotisserie Chicken Salad
Ingredients
- 2 cups cooked quinoa (1 cup dry)
- 3 cups rotisserie chicken, shredded
- 340 g coleslaw mix (1 bag- kale slaw, broccoli slaw or standard coleslaw mix all work)
- 2 cups edamame beans
- 1 bunch green onions, thinly sliced
- 4 persian cucumbers, diced small
- ⅓ cup raw cashews, chopped
- 2 tablespoon sesame seeds
Spicy soy dressing:
- 4 tablespoon low sodium soy sauce
- 2 tablespoon rice vinegar
- ½ tablespoon honey
- Juice of 1 lime
- 1 tablespoon chili oil (or chili crunch)
Instructions
- To start- cook quinoa according to package instructions, once cooked set aside to cool.
- Remove the chicken from the bones, adding the meat to a bowl. Shred chicken using 2 forks. This recipe uses about 3 cups of chicken, any additional meat can be set aside for another meal!
- To a large bowl, add cooked quinoa, shredded chicken, coleslaw mix, edamame, green onions, cucumbers, cashews and sesame seeds.
- To make the dressing- whisk together soy sauce, rice vinegar, honey, lime juice and chili oil.
- Drizzle the dressing over the salad, and toss to combine.
Amanda D says
We loved it! I seared chicken in a pan bc I get grossed out by rotisserie chicken after two days but it was still great! I ate it cold, warmed it up a serving or two, and ate it in a fiber wrap as well. It’s a great mix and very versatile! Thank you Nicole!
Renata says
I made this Sunday evening, actually meal prepping for my lunches this week. Looks like I'll be doing this, regularly. Very easy and really delicious. Anxious to see if it will stay crunchy all week. The only thing I would change, is possibly double the dressing, it's SO flavorful and need more!
Madeline Berendsen says
‘Twas nummy! It took A LOT longer than 30 minutes to prepare!!
Nicole Addison says
Hi Madeline Im glad you enjoyed it! Using rotisserie chicken and cooking your quinoa before you begin cutting the veggies helps reduce prep time 🙂
Esmeralda says
Absolutely delicious!
Nicole Addison says
The BEST option for a quick, minimal prep lunch!! This has been on repeat lately- I hope you enjoy!!!