Mix together the ingredients for the sauce in a bowl. Season to taste with lime juice and ginger. Add tablespoons of water to the sauce if it is too thick. Place the sauce in an airtight container.
Peel the skin off the Rotisserie chicken and add white meat to a cutting board. Chop up the meat into small pieces, about 1/2-inch.
On another cutting board or sheet, add the ingredients for the salad. Using a large chef’s knife, chop up the entire salad together, continually folding the salad after each chop.
To a large bowl, add the ingredients for the salad and the chopped chicken. Toss everything together.
For meal prep, keep the salad separate from the sauce. For meal time, pour a few tablespoons over the salad in a large bowl and toss everything together.
Garnish and enjoy!