Viral Rotisserie Chicken Bag Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

[Dressing]

2 tbsp creamy peanut butter (it should be able to be drizzled)

2 tbsp toasted sesame oil

2 tbsp olive oil (or avocado oil)

2 tbsp rice vinegar (I like seasoned)

2 tbsp lime juice

1 tbsp honey

1 tbsp chili crunch (adjust to taste)

[Salad]

1 rotisserie chicken (skin removed, and shredded or chopped)

1 cup cooked quinoa (cooled)

2 cups shredded coleslaw mix (green and purple cabbage and carrots)

3 Persian cucumbers, diced

1 cup shelled edamame

1/3 cup green onions (white and green)

1/3 cup fresh herbs (basil, cilantro, mint)

Directions

Add All Ingredients To Salad Bag

Lazy option: Add your shredded rotisserie chicken back to the bag. Then add your cooked quinoa, coleslaw mix, Persian cucumbers, shelled edamame, green onions, and fresh herbs. Drizzle the peanut butter, toasted sesame oil, olive oil, rice vinegar, lime juice, honey, and chili crunch on top. Add a squeeze of garlic paste or ginger paste if using.

Shake It Together

Close the bag and give it a really good shake until everything is well combined. Open and stir. Top with sesame seeds or cashews. Season with salt and pepper if needed - I didn’t need any extra!

Option To Make Salad Separately

Or make the dressing separately so the flavors are more evenly combined. Add everything to the bag and shake it up.

Nutrition

• Serving Size: 2 cups
• Calories: 551 cal
• Total Fat: 30 g
• Saturated Fat: 3 g
• Cholesterol: 0 mg
• Sodium: 172 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 9 g
• Total Sugars: 9 g
• Protein: 40 g