orange cashew meal prep chicken salad

0 Whisk together the [wprm-ingredient text="1/4 cup avocado oil" uid="1"], [wprm-ingredient text="1/4 cup rice vinegar" uid="2"], [wprm-ingredient text="3 tbsp soy sauce" uid="3"], [wprm-ingredient text="2 tbsp honey" uid="4"], [wprm-ingredient text="2 tbsp mayo or tahini" uid="5"] and [wprm-ingredient text="1 tbsp orange zest" uid="6"] until smooth.
1 Drain the [wprm-ingredient text="12 oz canned chicken" uid="8"] well and add it to a large bowl. Break it up with a fork.
2 Add the [wprm-ingredient text="1 cup cabbage" uid="9"], [wprm-ingredient text="1/2 cup shredded carrots" uid="10"], [wprm-ingredient text="1 bell pepper" uid="11"], [wprm-ingredient text="1 bunch cilantro" uid="12"], [wprm-ingredient text="4 green onions" uid="13"] and [wprm-ingredient text="1/2 cup cashews" uid="14"] and [wprm-ingredient text="1 cup shelled edamame" uid="18"] to the bowl.
3 Pour the sauce over and toss to combine. Season with [wprm-ingredient text="1/2 tsp salt" uid="15"] and [wprm-ingredient text="1/2 tsp pepper" uid="16"] as desired.
4 Fold in the [wprm-ingredient text="1 cara cara orange" uid="17"] segments last so they stay intact. I like to use cara cara because they are so sweet, but any orange works!