Why I Love This Recipe

Let’s be honest…the peanut sauce is the reason you’re making this salad. It’s creamy, a little tangy, just the right amount of spicy, and coats every bite of chicken, quinoa, and crunchy veggies perfectly. Using rotisserie chicken keeps things quick and easy, making this one of those meals that’s fresh, satisfying, and simple enough to throw together any day of the week.

Enjoying The Leftovers

This peanut chicken quinoa salad is excellent for meal prep and the peanut sauce only gets better as the flavors have time to come together.

Storing

Store the salad and peanut sauce in separate airtight containers in the refrigerator for up to 4 days. Toss everything together just before serving for the freshest texture.

Reheating

Enjoy it chilled straight from the fridge or let it sit at room temperature for 10 to 15 minutes before serving. Give the peanut sauce a quick stir and add a splash of water if needed to loosen it before tossing.

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Thai Peanut Quinoa Salad

Rotisserie chicken, quinoa, crunchy vegetables, and a creamy homemade peanut sauce come together in this easy Peanut Chicken Quinoa Salad for a fresh, protein-packed meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 cup quinoa
  • 1 lb rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1/2 red onion, thinly sliced
  • 1 cup persian cucumbers, sliced
  • 6-8 mini bell peppers sliced
  • 1/4 cup cilantro, chopped
For the sauce
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce
  • 2 tsp ginger powder
  • 2 tsp minced garlic
  • 1 tsp toasted sesame oil
US – M

Instructions

  • Cook the quinoa according to the package directions. Once cooked, let it cool slightly.
  • To make the peanut sauce, add the peanut butter, water, coconut aminos, rice vinegar, chili garlic sauce, ginger, garlic, and toasted sesame oil to a blender. Blend for about 30 seconds, or until smooth and creamy.
  • In a large bowl, combine the cooked quinoa, chicken, and all of the prepared vegetables.
  • Pour the peanut sauce over the salad and toss until everything is evenly coated.
  • Garnish with freshly chopped cilantro before serving.

Equipment

small pot
blender
mixing bowls

Nutrition Per Serving

Calories: 532kcal | Carbohydrates: 44g | Protein: 42g | Fat: 21g | Fiber: 7g