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Asian Chicken Salad with Quinoa

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 this salad!

Quinoa, with its nutty flavor and crunchy texture, is a natural addition to this type of salad. In this easy recipe, I used quinoa to replace both the nuts and the noodles that are often included.

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.

Asian Chicken Salad with Quinoa

Fresh and flavorful!
Prep Time15 minutes
Cook Time15 minutes
Servings - 8 servings

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 Tbsp honey
  • 1/3 cup rice vinegar
  • 3 Tbsp soy sauce I use Bragg's Liquid Aminos to make this gf
  • 2 Tbsp apple juice or white grape juice
  • 2 Tbsp oil
  • 1 tsp grated ginger
  • 1/4 tsp garlic powder

Instructions

  • 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.