Rainbow Chicken Salad

This is one of my favorite meal prep ideas, especially in the Summer when it's too hot to cook! I call this Rainbow Chicken Salad because there are so many vibrant colors-and plenty of room to add more! 

Rainbow Chicken Salad 
2 large cooked, cooled and cubed chicken breasts, approximately 16 ounces (Tip: Cook chicken in the Instant Pot to cook quickly and keep kitchen cool!) 
1 small red cabbage, chopped (approx 4'' diameter) 
1 can of Eden Black Soy beans (15 ounces), drained and rinsed 
1 large bell pepper (I like orange or yellow), chopped
1 large cucumber, chopped 
2 tablespoons avocado oil 
Salt, pepper to taste 

Mix all ingredients and store in airtight container. Feel free to add other ingredients such as cherry tomatoes, green onion or avocado!

Makes 4 servings. 
344 Calories/serving. 15.6g Fat, 22.7g carbohydrates, 34.6g protein