Thai Chicken Quinoa Salad

Yield: 6

Author: MA Satterfield

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Thai Chicken Quinoa Salad

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Peanut Dressing

• 1/4 cup olive oil
• 2 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 tsp toasted sesame oil
• Juice of 1/2 a lime
• 1 tbsp peanut butter
• 1 tbsp honey
• 2 tsp fresh grated ginger
• 2 minced garlic cloves

Salad

• 1 cup quinoa, measured uncooked
• 2 tbsp butter
• 1/2 cup uncooked crushed ramen noodles
• 1/3 cup slivered almonds
• 4 cups tri color coleslaw
• 2 cups chopped cooked chicken, I use rotisserie
• 1 bell pepper, diced
• 1/4 cup diced green onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• Olive oil
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the quinoa according to package instructions. Once cooked, drizzle with olive oil, season with salt and pepper. Toss well and set aside to cool.
2. Prepare the crunchy toppings. In a pan over medium low heat, melt butter and add the ramen and almonds. Toss occasionally and cook until toasted and fragrant, about 7-8 minutes.
3. Prepare the peanut dressing. Combine 1/4 cup olive oil, 2 tbsp rice vinegar, 1 tbsp coconut aminos, juice of 1/2 a lime, 1 tbsp peanut butter, 1 tbsp honey, 1 tsp toasted sesame oil, 2 tsp fresh grated ginger, and 2 minced garlic cloves. Mix well with a whisk or blend smooth with an immersion blender. Once mixed, set aside.
4. Assemble the salad. In a large bowl, add slaw, cooked quinoa, cooked diced chicken, diced bell pepper, toasted ramen and almonds, and the fresh mint, green onion, and cilantro. Drizzle with a dressing amount to your liking and toss well.
5. Serve immediately or chilled and enjoy!