Thai-Style Chicken and Quinoa Salad

This chicken recipe, Thai-Style Chicken and Quinoa Salad, leans on uncooked quinoa, cooked chicken and chopped carrots. It makes 6 servings and takes about 35 minutes.

• Yield 6 servings
• Ready in 35 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

Salad

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

Sauce

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

Instructions

1. Prepare quinoa according to package directions.
2. 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.

Dress it just before it goes to the table so the leaves stay crisp.