Rotisserie Chicken Salad

A burst of flavor hits you as you take a forkful of this vibrant Rotisserie Chicken Salad, with its crunchy vegetables and tender chicken mingling beautifully. This refreshing dish comes together in just 30 minutes, making it an ideal choice for a quick lunch or an easy dinner. Pack it with nutrients and textures that provide satisfaction without compromising on health.

This recipe is perfect for busy individuals or families looking for a wholesome meal without much fuss. It works well as a hearty lunch meal prep or a light dinner, and can be stored in the fridge for up to three days, making it a convenient option for those on the go.

Why You’ll Love This Recipe

• The combination of crunchy vegetables and tender chicken creates a delightful texture.
• It’s a great way to use leftover rotisserie chicken efficiently.
• The tangy dressing elevates the flavor profile, making each bite exciting.
• Quick to prepare, this dish can be on your table in just half an hour.

What You’ll Need

Gather your ingredients to make this delicious salad easily.

For the Salad

• 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
• 1/3 cup raw cashews, chopped
• 2 tablespoons sesame seeds

For the Dressing

• 4 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1/2 tablespoon honey
• Juice of 1 lime
• 1 tablespoon chili oil (or chili crunch)

Chili oil adds heat but can be adjusted to taste.

Substitutions & Swaps

• Quinoa can be replaced with brown rice.
• Edamame can be substituted for chickpeas.
• Cashews work well with almonds or sunflower seeds.
• Replace lime juice with lemon juice if needed.

How to Make It

Follow these simple steps to create your salad.

Cook quinoa

Cook quinoa according to package instructions, then set aside to cool.

Shred chicken

Remove the chicken from the bones, adding the meat to a bowl. Shred chicken using 2 forks until you have about 3 cups of shredded chicken. Any additional meat can be set aside for another meal!

Combine salad ingredients

To a large bowl, add cooked quinoa, shredded chicken, coleslaw mix, edamame, green onions, cucumbers, cashews, and sesame seeds.

Make the dressing

In a small bowl, whisk together soy sauce, rice vinegar, honey, lime juice, and chili oil until well combined.

Toss salad

Drizzle the dressing over the salad and toss to combine thoroughly.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, ingredients do not freeze well.
Reheat: not necessary, serve chilled.

Tips for Best Results

• Allow the quinoa to cool completely before mixing it with other ingredients for optimal texture.
• Adjust the amount of chili oil based on your spice preference.
• Let the salad sit for 10 minutes before serving to enhance the flavors.
• Use fresh, crisp vegetables for a better crunch.

Serving Suggestions

• Pair with whole grain bread for a balanced meal.
• Serve alongside a refreshing beverage during warm weather.
• Enjoy at a potluck or picnic for a crowd-pleasing dish.