Chicken and Quinoa Salad

Thai · Winter · 30 min · Serves 4 · By The Lesapor Kitchen

This chicken and quinoa salad is perfect for a satisfying winter dinner. It's a nutritious, flavor-packed salad that's easy to make and full of vibrant colors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound boneless, skinless chicken breast, grilled and sliced
• 2 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Thai basil leaves, chopped
• 1/4 cup roasted peanuts, chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
2. While the quinoa is cooking, grill the chicken breast until cooked through and slice it into thin strips.
3. In a small bowl, whisk together the lime juice, fish sauce, honey, and sesame oil to create the dressing.
4. In a large bowl, combine the cooked quinoa, salad greens, cherry tomatoes, Thai basil, and roasted peanuts.
5. Add the sliced chicken to the salad mixture and toss gently with the dressing. Season with flaky sea salt and freshly ground black pepper to taste.
6. Serve immediately and enjoy a hearty, flavorful salad.