Rotisserie Chicken Quinoa Salad with Edamame
A crunchy main-dish salad of cooked chicken, quinoa, cabbage slaw, edamame, cucumbers, cashews, and sesame seeds with a soy-lime dressing.
Ingredients
Salad
- 2 cups cooked quinoa cooled; measure after cooking
- 3 cups fully cooked rotisserie chicken shredded, bones and skin removed
- 340 grams undressed coleslaw mix
- 2 cups cooked shelled edamame drained and cooled; follow package cooking instructions
- 1 bunch green onions trimmed and thinly sliced
- 4 Persian cucumbers diced small
- ⅓ cup plain ready-to-eat cashews chopped
- 2 tablespoons sesame seeds
Dressing
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon honey
- 2 tablespoons fresh lime juice approximately 1 lime
- 1 tablespoon chili oil
Instructions
- Have 2 cups cooked cooled quinoa, 3 cups fully cooked shredded chicken, and 2 cups cooked shelled edamame ready. If starting with dry quinoa or frozen edamame, cook by the package and cool promptly before assembly; that time is additional.
- Combine quinoa, chicken, slaw mix, drained edamame, sliced green onions, and diced cucumbers in a large bowl.
- Whisk soy sauce, rice vinegar, ½ tablespoon honey, about 2 tablespoons lime juice, and chili oil until combined. Pour over the salad and toss thoroughly from the bottom.
- Fold in chopped cashews and sesame seeds just before serving, or keep them separate for packed meals. Divide into 6 main portions and refrigerate promptly, respecting the original age of the chicken and grain.
Notes
Assembly time assumes cooked cold quinoa, cooked edamame, and fully cooked chicken. Two cooked cups of quinoa is the target amount; do not substitute one dry cup directly.