Alea’s Asian Chicken Salad with Quinoa

by Alea on April 24, 2012

I love Asian chicken Salad. It is second only to chocolate on my list of favorites. I enjoy trying new variations and often experiment with it at home. When I discovered quinoa while going through my pantry, I knew I had to try it in an Asian Chicken Salad. Quinoa, with its nutty flavor and crunchy texture, is a natural addition to Asian Chicken Salad. In this easy recipe, I used quinoa to replace both the nuts and the noodles that are often included in Asian Chicken Salad.

I save money on quinoa by buying it from the bulk section. It  is fast and easy to prepare. You cook quinoa for 10 – 15 minutes or until the germ separates from the seed. The germ has a slight curl to it, so when you remove the lid and see lots of little curlicues, don’t panic.

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Title

Adapted from Asian Coleslaw

Yield – 8 servings

Preparation Time – 15 minutes

Cooking Time – 15  minutes (this also requires 2 hours of refrigeration to serve it chilled)

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 head of cabbage, thinly sliced
  • 2 cups julienned carrots
  • 1 small onion, diced
  • 1 sweet pepper, diced
  •  2 cups cooked chicken, diced

Dressing Ingredients

  • 1/4 cup almond butter (or peanut butter or sunflower seed butter)
  • 3 tablespoons honey
  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce ( I use Bragg’s Liquid Aminos to make this gf)
  • 2 tablespoons apple juice (or white grape juice)
  • 2 tablespoons oil
  • 1 teaspoon grated ginger (tip for saving money on grated ginger)
  • 1/4 teaspoon garlic powder

 

Directions

  • Add quinoa and water to a pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 10 – 15 minutes or until germ separates from the seed.
  • While the quinoa is cooking, dice the vegetables and chicken.
  • In a glass bowl, combine almond butter and honey. Microwave for 20 seconds to soften the almond butter. Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
  • In a large bowl, combine the cabbage, carrots, peppers, onions, and quinoa. Toss to thoroughly combine.
  • Pour the dressing over the salad and toss to thoroughly coat.
  • Refrigerate for approximately 2 hours before serving.

{ 4 comments… read them below or add one }

kirsten April 25, 2012 at 6:41 am

Sounds yummy! Do you add the chicken with the veggies and quinoa or marinate it with the dressing before adding it on top? Thanks!

Reply

Alea Milham April 25, 2012 at 1:07 pm

I rarely marinate the chciken first, but I am sure it would be delicious. Instead I usually use leftover chicken that already has some flavor. Two of my favorite chciken recipes to repurpose the chicken for Asian Chicken Salad are: Orange Sesam Chicken: http://www.5dollardinners.com/2010/12/aleas-orange-sesame-chicken-butter-tossed-asparagus.html
and Teriyaki Chicken: http://premeditatedleftovers.com/teriyaki-chicken/
Leftover chicken from Sunday dinner works well too.

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Ellen May 19, 2012 at 12:03 am

I was excited to find this quinoa alternative to Asian coleslaw. I used Trader Joe’s organic tricolor quinoa, which improved the color and looks of the results! The flavor and texture are excellent. We enjoyed it so much the first time that I am making it to take it to a potluck tomorrow! THANK YOU!

Reply

Alea Milham May 19, 2012 at 12:19 am

I have never had TJ’s tricolor quinoa, but I will be adding it to my shopping list! Thanks for sharing!

Reply

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