Description
A quick and flavorful salad combining rotisserie chicken, fresh veggies, and a tangy dressing, perfect for busy weeknights and meal prep.
Ingredients
Scale
- 2 tablespoons creamy peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon chili crunch
- 1 rotisserie chicken (skin removed, shredded)
- 1 cup cooked quinoa (cooled)
- 2 cups shredded coleslaw mix
- 3 Persian cucumbers, diced
- 1 cup shelled edamame
- 1/3 cup green onions, chopped
- 1/3 cup fresh herbs (basil, cilantro, mint)
- Salt and pepper to taste
- Optional: sesame seeds or cashews for topping
Instructions
- Prepare your chicken and quinoa: Shred or chop the rotisserie chicken and ensure the quinoa is cooled.
- Combine ingredients in a large mixing bag or bowl.
- Dress the salad with peanut butter, sesame oil, olive oil, rice vinegar, lime juice, honey, and chili crunch.
- Shake the bag or cover the bowl and shake vigorously until everything is combined.
- Get it just right: Stir with a spatula, scraping the bottom corners.
- Season to taste with salt and pepper.
- Serve immediately, topped with optional sesame seeds or cashews.
Notes
The flavors deepen after a short time in the fridge, making it great for meal prep. Avoid over-shaking to prevent mushing the veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 30mg