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.
Servings 4
Calories 532kcal
Equipment
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
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.
Nutrition
Calories: 532kcal | Carbohydrates: 44g | Protein: 42g | Fat: 21g | Fiber: 7g