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Thai style quinoa chicken salad- adapted from mel’s Recipe

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This recipe for Thai style quinoa chicken salad- adapted from mel’s is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
SALAD:

1 1/2 C uncooked quinoa, rinsed well (cooked in 2 ¼ cups liquid -1 cup coconut milk)
2 C cooked chicken
1/2 C chopped carrots
1/2 C shelled edamame
1/2 C chopped red pepper
4 green onions, chopped
¾ C feta cheese (separated)
½ C cucumber
1 can rinsed & drained black beans
1 mango cubed
1 avocado cubed
1/2 C chopped roasted peanuts (or cashews- cause the peanuts here are gross)
1/2 C freshly chopped cilantro
Salt and pepper to taste

SAUCE:

4 T sweet chili sauce
2 T rice vinegar
2 T canned coconut milk
1 T packed light brown sugar
2 t creamy peanut butter
2 garlic cloves, finely minced
1 lime juiced, about 2 tablespoons
Pinch of ground ginger

Directions:
Directions:
Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 cup quinoa to 1 1/2 cups liquid.

While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, feta cheese, cucumber, black beans, mango, avocado, peanuts (cashews) and cilantro. Add salt and pepper to taste. Serve warm, room temperature or chilled.

 

 

 

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