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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.