Thai-Style Chicken and Quinoa Salad

Name: Thai-Style Chicken and Quinoa Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 ½ 1 ½ cups uncooked quinoa; 2 2 cups cooked chicken; ½ ½ cup chopped carrots; ½ ½ cup shelled edamame; ½ ½ cup chopped red pepper; 4 4 green onions; ½ ½ cup chopped roasted peanuts; ½ ½ cup Freshly chopped cilantro; salt and pepper to taste; 4 4 tablespoons Sweet chili sauce; 2 2 tablespoons rice vinegar; 2 2 tablespoons canned coconut milk; 1 1 tablespoon packed light brown sugar; 2 2 teaspoons creamy peanut butter; 2 2 garlic cloves; 1 1 lime juiced; Pinch of ground ginger

User Reviews

5.0

36 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
6 servings
Course
Salad
Cuisine
Thai

Thai-Style Chicken and Quinoa Salad

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Salad:

1 ½ 1 ½ cups uncooked quinoa rinsed well
2 2 cups cooked chicken
½ ½ cup chopped carrots
½ ½ cup shelled edamame
½ ½ cup chopped red pepper
4 4 green onions chopped
½ ½ cup chopped roasted peanuts
½ ½ cup Freshly chopped cilantro
salt and pepper to taste

Sauce:

4 4 tablespoons Sweet chili sauce
2 2 tablespoons rice vinegar
2 2 tablespoons canned coconut milk
1 1 tablespoon packed light brown sugar
2 2 teaspoons creamy peanut butter
2 2 garlic cloves finely minced
1 1 lime juiced about 2 tablespoons
Pinch of ground ginger

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Instructions

Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 cup quinoa to 1 1/2 cups liquid.
While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. Serve warm, room temperature or chilled.

Notes

Chicken: be aware that this recipe makes use of already cooked chicken so plan ahead (it's a great way to use up leftover cooked chicken and is delicious with grilled chicken or even leftover turkey).
Edamame: I can't find fresh edamame in my neck of the woods, so I bought frozen, let it thaw and popped the edamame out of the shells and right into the salad.
Amounts: also, for the most part, the amounts for the salad ingredients aren't rocket science and can just be eyeballed based on your taste preference.

Nutrition Information

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Serving 1 Serving Calories 396kcal (20%) Carbohydrates 43g (14%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 35mg (12%) Sodium 260mg (11%) Fiber 6g (24%) Sugar 10g (20%)