Thai Chicken Quinoa Salad with Peanut Dressing: a healthy, gluten-free 30 minute dinner recipe that tosses crunchy veggies, chicken breast and quinoa in a creamy peanut dressing

30-min

This bright and flavorful Thai chicken quinoa salad is perfect for a weeknight dinner!  Quinoa, crunchy vegetables and chicken breast are drizzled in a creamy peanut dressing.

 

This week has definitely been a worldly week here on the blog, hasn’t it?

Monday I shared this Slow Cooker Ethiopian Chicken & Lentil Stew….Wednesday was this Avocado Wasabi Dip, and here we are.  Saturday.  Thai Chicken Quinoa Salad!

Maybe my international inspirations have something to do with the fact that I am craving a holiday?  Well, instead of actually going on a holiday, I am bringing the holidays to us on a plate 😉

 

Thai Chicken Quinoa Salad with Peanut Dressing: a healthy, gluten-free 30 minute dinner recipe that tosses crunchy veggies, chicken breast and quinoa in a creamy peanut dressing

And somehow, I ended up with only two photos of this salad, but two is enough for me.  I am totally in love with the bright, happy colors.  They scream TROPICAL!! to me!

What you see is what you get with this salad: quinoa, topped with baked chicken breast, crunchy vegetables and drizzled in a creamy peanut dressing.  Totally simple, but simple sure is tasty!!

If you are feeling daring, add some Thai chiles in there!  I will admit that I left the seeds in because I thought they looked nice in the photos, but then predictably, forgot to take out the chiles and ended up with a mouth of HOT Thai chile.  Kai was wondering why his mom was yelling, then breathing heavily with her tongue hanging out.  He honestly looked very concerned for me 😉

This salad would make for a great supper, or even a make-ahead work lunch (leave out the cilantro).  It held up OK in the dressing for a few days.  It is light but filling (does that make sense?), and full of flavor.

Have an awesome week-end!  I’ll be back on Tuesday, and I’m bringing dessert!!!

Thai Chicken Quinoa Salad with Peanut Dressing: a healthy, gluten-free 30 minute dinner recipe that tosses crunchy veggies, chicken breast and quinoa in a creamy peanut dressing
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ⅔ cup quinoa (uncooked)
Chicken:
  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • salt and pepper
Peanut dressing:
  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon soy sauce
  • 1 tablespoon honey
  • ¼ cup creamy peanut butter
  • 2-4 tablespoons of water, (or more as needed)
Salad:
  • 2 carrots, shredded
  • 2 bell peppers, thinly sliced
  • 1 cup radish, thinly sliced
  • 2 cups shredded cabbage
  • ¼ cup cilantro leaves
  • thai chiles (optional, to taste)
Instructions
  1. Cook quinoa according to package directions. Set aside to cool.
Chicken
  1. Pre-heat oven to 425°F. Place the chicken in a baking dish, and drizzle with the soy sauce and olive oil (make sure they are completely coated). Season with salt and pepper.
  2. Bake for 10 minutes, flip, then bake for another 10-15 minutes, until juices are no longer pink. Allow to rest for 5-10 minutes before slicing.
Salad
  1. While chicken and quinoa are cooking, shake together all peanut dressing ingredients and prepare all the vegetables for the salad.
  2. Toss everything in the peanut dressing and serve.
Notes
Nutritional Information:
Calories 556 // Fat 19 g // Saturated Fat 3 g // Cholesterol 73 mg // Sodium 510 mg // Carbohydrate 58 g // Fiber 7 g // Sugars 8 g // Protein 40 g

This salad keeps in a sealed container for 2-3 days.
Nutrition Information
Serving size: 1 meal sized salad Calories: 556 Fat: 19 g Saturated fat: 3 g Carbohydrates: 58 g Sugar: 8 g Sodium: 510 mg Fiber: 7 g Protein: 40 g Cholesterol: 73 mg

Products used in this recipe:

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