Thursday, March 1, 2018

Thai Quinoa Chicken Salad

     Raise your hand if you are in the mood for a Spring or Summer Salad!?  I am,... always...regardless the season. This one takes a little bit of effort, but it's TOTALLY worth the time!  The good news is, there's enough to feed a crowd, or have plenty for leftovers.  Each of the 8 generous 2 1/4 cup servings are 365 calories, 31g net carbs, 35g protein, and 10g fat.  Loads of flavor, loads of fun, loads of food.  Enjoy this one today  :)

Ingredients for Dressing~
1/2 Cup Peanut Butter Powder
2 teaspoons freshly grated Ginger ( this is simply buying the ginger at the store, peeling back the skin and grating on your cheese grater~ don't be intimidated by this step)
3 Tablespoons Lite Soy Sauce
1 Tablespoon Honey
1 Tablespoon Red Wine Vinegar or Apple Cider Vinegar
1 teaspoon Sesame Oil
1 teaspoon Olive Oil
1 Tablespoon Lime juice, or juice of one Lime

     Stir until smooth and creamy. Set aside

Ingredients for Salad~
2 pounds Chicken Breast, diced into bite size pieces
Paul Newman's Sesame Ginger Salad Dressing or BRIANNAS Blush Wine Vinaigrette
1 1/2 cup Water
1 teaspoon Chicken Base or 1 cube Chicken Bouillon
3/4 cup Quinoa
Small head Red Cabbage (about 1.5 pounds), shredded
1 can Chickpeas, drained
1 Red Bell Pepper, diced
1/2 Red Onion, diced
10oz bag shredded  Carrots
1 bunch stemmed Cilantro Leaves
2 Green Onions, sliced
1/4 cup broken Cashew

     Dice Chicken Breast, add to zip lock bag or bowl, pour enough salad dressing to cover Chicken and marinate in fridge for at least 30 minutes, or more if time.  Meanwhile, bring water to boil, add Chicken Base and stir til dissolved. Add Quinoa, reduce heat to simmer, add lid for 15 minutes or til liquid absorbed.  Set aside to cool.  When cooled stir in dressing and add contents to big (the biggest one you have) mixing bowl.  Meanwhile, drain marinade from Chicken, add Chicken to skillet and cook til done, add to Quinoa mixture, stir to incorporate.  Add the Cabbage, Chickpeas, Bell Pepper, Red Onion, Carrots, and Cilantro, stir to blend.  Garnish with Green Onions and Cashews.  Enjoy  :)

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