Rotisserie Chicken Salad

4.59 from 12 votes

This Rotisserie Chicken Salad is fresh, protein-packed, and perfect for meal prep. Tossed with quinoa, veggies, and a spicy soy dressing.

Prep Time30

Cook Time10

Total Time39

Course: Lunch, Main Course

Cuisine: American

Keyword: Make Ahead, meal prep, salads

Servings:

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.

Notes

This salad will stay fresh for 3-4 days in an airtight container in the fridge!

I used BBQ rotisserie chicken, however any rotisserie chicken will work great!

Coleslaw mix can be replaced with shredded cabbage and carrots if that’s what you have available.

If you prefer to substitute with chicken breast you can follow THIS recipe to cook it perfectly!

Nutrition

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