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Thai Chicken Quinoa Salad
Ingredients
Chicken:
  • 2 chicken breasts
  • sprinkle garlic powder
  • sprinkle of onion powder
  • sprinkle of dried ground ginger
  • squeeze of lime juice
  • sprinkle of soy sauce
Salad:
  • 3/4 cup red onion diced
  • 1 cup red bell pepper diced
  • 2 cups cabbage thinly sliced
  • 1/3 cup cilantro plus 1/4 cup or garnish chopped
  • 2/3 cup carrots diced
  • 2 cups quinoa cooked and cooled
  • 2 green onions chopped (for topping)
Sauce:
  • 1/4 cup peanut butter
  • 1 tsp. honey
  • 1 tsp. lime juice
  • 1 tsp. sesame oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 2 Tbsp. soy sauce
  • 1 tsp. rice wine vinegar
  • squirt of sriracha sauce more or less depending on how spicy you like your food!
  • splash of water if needed to thin out sauce
Instructions
  1. Marinade chicken in garlic powder, onion powder, ground ginger, lime juice and soy sauce for at least one hour. Then bake or grill chicken until internal temperature reads 165 degrees F. I grilled mine and they turned out great! Set aside to let cool. Then cut into bite-sized pieces.
  2. Combine salad ingredients except for 1/4 cup of cilantro and the green onions (reserve these for garnish).
  3. In a microwave safe bowl, mix together peanut butter and honey. Microwave for 15 seconds if you need help loosening the mixture. Then add remaining ingredients.
  4. Into a large bowl, combine the salad, the chicken, and the sauce. Mix well to combine. Finish by garnishing with cilantro and green onions. Enjoy cold!
Author: Kim

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