Rotisserie Chicken Salad

Ingredients

• 12 cup cooked quinoa(340g)
• 23 cup rotisserie chicken, shredded(420g)
• 3340 g coleslaw mix(340g)
• 42 cup edamame beans(300g)
• 51 bunch green onions, thinly sliced(60g)
• 64 persian cucumbers, diced small(200g)
• 70.33 cup raw cashews, chopped(40g)
• 82 tablespoon sesame seeds(18g)
• 94 tablespoon low sodium soy sauce(60g)
• 102 tablespoon rice vinegar(30g)
• 110.5 tablespoon honey(11g)
• 121 lime lime juice(30g)
• 131 tablespoon chili oil (or chili crunch)(14g)

Instructions

1. 1In a large bowl, combine cooked quinoa, shredded rotisserie chicken, coleslaw mix, edamame beans, green onions, cucumbers, cashews, and sesame seeds.
2. 2In a separate small bowl, whisk together soy sauce, rice vinegar, honey, lime juice, and chili oil to make the spicy soy dressing.
3. 3Pour the dressing over the salad ingredients and toss well to combine.
4. 4Divide into meal prep containers or serve immediately.
5. 5Store leftovers in the refrigerator for up to 4 days.