Thai Chicken Quinoa Salad with Thai Peanut Dressing: This Chicken Quinoa Salad with Thai Influences is here! ideal for lunch and meal preparation.
It is made with fresh ingredients that have a lot of flavor and crunch, are high in nutrients, and is tossed with the best Thai Peanut Salad Dressing.
Thai Chicken Salad with Quinoa
Even though there are only a few ingredients in this salad, it comes together quickly, has a lot of flavor, and is great to make at the beginning of the week and have on hand for a few days! Also, don’t forget about the Thai Peanut Salad Dressing, because I want to use it on everything.
Ingredients Needed
The dressing and salad ingredients are on this list. The instructions for the recipe and the complete list of ingredients are at the end of this post.
Thai Chicken Salad with Quinoa
Quinoa that has been cooked: Quinoa is a great source of protein and tastes great in a salad! Did you know that I have a comprehensive guide with the best quinoa cooking methods? I like to prepare it in advance so that it can be chilled for this salad! Here’s more on this.
Shredded Chicken: My simple shredded chicken is the best if you haven’t made it yet! You can also cut down even more by purchasing a rotisserie chicken.
Shredded Cabbage: Cut a green cabbage into thin slices.
Scallions: Chopped green onions are one of my favorite things, so add them.
Shaved Carrots: I realize you can purchase locally acquired destroyed carrots, yet I’ve tried this the entirety of the ways and shaving them with a food grater is the nice job.
Chopped Peanuts: This salad already has a crunch, but this added crunch makes you want to swoon.
Edamame that has been cooked: This is optional, but I love it! Edamame that is organic, non-GMO, and purchased frozen cooks up quickly.
Fresh Cilantro: Fresh herbs are always a good choice, especially in a dish like this quinoa salad!
Oranges or Mandarins: You can use either, and despite the fact that segmenting Mandarins is slightly more irksome (see below), they are still worth it.
Salt and Pepper: Salt and pepper are all you need.
Lime: I agree that the fresher the lime, the better.
Thai Peanut Dressing
Peanut Butter: Perfectly creamy without anything else added (no oils or sugars needed).
Rice Vinegar: Rice vinegar is a fermented rice product that tastes great in salad dressing.
Coconut aminos are an alternative to soy sauce. If you want, you can use Tamari or soy sauce.
Fresh Ginge: Go fresh here, Fresh Ginger.
Fresh Garlic: Once more, choose fresh here.
Flavorful Toasted Sesame Oil.
Water: This makes the sauce thinner.
Salt: Usually.
Lime: This dressing packs a big punch.
How to Customize Your Thai Inspired Chicken Salad
Modify it with other add-ins/garnishes like:
1. Tortilla Strips
2. Avocado
3. Mango or papaya sliced
4. Red Bell Peppers Sliced Finely
The Thai Peanut Salad Dressing… is Amazing
This dressing for Thai peanut salad is simply amazing. I want to spread it all over! You utilize the water on a case by case basis to thin it out, panic don’t as well in the event that it gets going thick.
This dressing can be made up to two days in advance and kept in the refrigerator in a covered container.
Coleslaw Blend versus Hand Grated
Here is the arrangement! This quinoa thai chicken salad has been tested with store-bought coleslaw blend and a bag of shredded carrots.
In all honesty, if you have a few extra minutes, the fresh cabbage and shredded carrots are worth it.
Quinoa in Your Thai Chicken Salad
Because quinoa is a great source of a complete protein and pairs well with grilled chicken, shrimp, or salmon, this salad is quite filling.
Gabby, our in-house nutritionist, says that quinoa is very healthy, especially for vegans and vegetarians. Quinoa is a complete protein because it contains all nine essential amino acids that our bodies are unable to produce on their own.
Quinoa is a good source of protein, naturally free of gluten, and safe for people with celiac disease. My go-to is our quinoa cooking guide.
I like to prepare it in advance so that it can be chilled for this salad! In the event that you are making this all the day of, you can add it in a digit warm, or to accelerate the cooling system, basically spread your cooked quinoa onto a baking sheet and let cool in the fridge.
How to Heat Quinoa in a Pot
Quinoa is probably prepared in this manner the most frequently! Quinoa should be simmered until all of the liquid has been absorbed after being brought to a boil. Finally, fluff it with a fork after letting it sit for a few minutes. About 20 to 25 minutes are required.
Bonus Tip: I recently discovered organic frozen quinoa in the freezer section of my neighborhood Whole Foods Market.
How to Segment Citrus
- Cut the citrus fruit in half so that the top and base are flat on a cutting board.
2. The white pith and peel that are on the outside of your citrus should be removed with a sharp knife.
3. To remove the segments, cut through the white membrane between them.
Prepping Salad Ahead For Meal Prep
As a meal prep option, quinoa salads are fantastic. You can completely prepare this a day or even an hour in advance! Dress just before serving after ensuring that everything is prepared. Although it is delicious dressed for a few days in the refrigerator, I prefer it served right away.
Shredded Chicken: This can be prepared ahead of time.
Cabbage and carrots can be shrunk or chopped ahead of time and kept in the refrigerator.
Quinoa: I always refer to our guide on how to cook quinoa! I like to prepare it in advance so that it can be chilled for this salad! In the event that you are making this all the day of, you can add it in a digit warm, or to accelerate the cooling system, basically spread your cooked quinoa onto a baking sheet and let cool in the fridge.
Thai Peanut Salad Dressing: This dressing can be prepared a day or two ahead of time and kept in the refrigerator. Just before serving, dress the salad.
Storing: On the day of assembly and serving, I would prepare everything else. Keeping all of this in mind, a refrigerator-safe container will keep this salad fresh for three to five days.
Ingredients
FOR THE QUINOA SALAD WITH CHICKEN
- About 12 ounces of cooked quinoa in 2 cups
2. 2 cups homemade or rotisserie chicken shredded
3. 2 cups chopped coleslaw or 2 cups green cabbage, thinly sliced
4. Scallions chopped to 1/3 cup
5. 1 cup grated or shredded carrots
6. 1/4 cup peanuts chopped
7. You can use 1 cup of cooked edamame.
8. 1/4 cup cilantro cleaved
9. Three segments of oranges or mandarins
10. Fine sea salt, 1/2 teaspoon
11. 1/4 teaspoon broke dark pepper
12. Half a lime.
Thai Chicken Quinoa Salad with Thai Peanut Dressing
DRESSING WITH THAI PEANUT SALAD
One-third cup smooth peanut butter
2. 1/4 cup rice vinegar
3. Coconut aminos, 2 tablespoons
4. Freshly grated ginger, 1/4 cup
5. One grated garlic clove
6. Toasted sesame oil, one teaspoon
7. some salt
8. 1 squeezed lime
9. Water to thin depending on the situation (1/4 cup generally)
Instructions
- Follow the instructions on the package to make quinoa, then let it cool.
- Shred carrots, peanuts, cilantro, and cabbage into small pieces. Place aside.
- Set aside oranges or mandarins that have been divided.
- To make your salad dressing, combine all of the ingredients, with the exception of the water, in a bowl. Add water one tablespoon at a time until you reach the desired creamy but pourable consistency after it has been combined.
Put everything into a serving bowl to make the salad. Shower nut dressing over the plate of mixed greens, throw and serve.
Notes
1.In the refrigerator, store this salad in an airtight container for three to five days.
