Thai Chicken Quinoa Salad with Thai Peanut Dressing
Meet this Thai-Inspired Chicken Quinoa Salad! It uses fresh ingredients that pack flavor and a crunch and tossed with Thai Peanut Salad Dressing!
Servings: 4
Ingredients
For the chicken quinoa salad:
- 2 cups cooked quinoa roughly 12 ounces
- 2 cups shredded chicken homemade or rotisserie
- 2 cups green cabbage or 2 cups chopped coleslaw blend, sliced thin
- 1/3 cup chopped scallions
- 1 cup shredded/grated carrots
- 1/4 cup chopped peanuts
- 1 cup cooked edamame optional
- 1/4 cup cilantro chopped
- 3 Mandarins or oranges segmented
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 lime juiced
Thai Peanut Salad Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoon rice vinegar
- 2 tablespoon coconut aminos
- 1 tablespoon fresh grated ginger
- 1 garlic clove grated
- 1 teaspoon toasted sesame oil
- pinch salt
- 1 lime juiced
- Water to thin as needed (1/4 cup roughly)
Instructions
- Make quinoa as directed on package, and set aside to cool.
- Chop cabbage, scallions, peanuts, cilantro, and shred carrots. Set aside.
- Segment mandarins or oranges, and set aside.
- Make your salad dressing: In a bowl whisk together all ingredients, except for the water. Once combined, add water, tablespoon at a time, until you reach your desired creamy, but pourable consistency.
- Assemble the salad: Add everything into a serving bowl. Drizzle peanut dressing over the salad, toss and serve.
Notes
- This salad will keep well for 3-5 days in an air-tight container in the refrigerator.
Nutrition
Calories: 448kcal | Carbohydrates: 50.02g | Protein: 31.13g | Fat: 14.97g | Saturated Fat: 2.48g | Polyunsaturated Fat: 5.351g | Monounsaturated Fat: 5.43g | Cholesterol: 55mg | Sodium: 762mg | Potassium: 1052mg | Fiber: 10.1g | Sugar: 9.45g | Vitamin A: 5501IU | Vitamin C: 80.6mg | Calcium: 139mg