Rotisserie Chicken Salad

• servings: 5 servings
• active time: 30 minutes
• total time: 39 minutes

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)

1/3 cup raw cashews, (chopped)

2 tablespoon sesame seeds

4 tablespoon low sodium soy sauce

2 tablespoon rice vinegar

1/2 tablespoon honey

Juice of 1 lime

1 tablespoon chili oil (or chili crunch)

Directions

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.

Nutrition

• Serving Size: 1.5 cups
• Calories: 555 kcal
• Total Fat: 23 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Cholesterol: 136 mg
• Sodium: 974 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 52 g