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+ servings

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.