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chicken quinoa salad

Chicken Quinoa Salad with Sesame Dressing

5 from 1 vote
Serves: 6 -8 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup dry quinoa
  • 1 3/4 cups water or broth
  • 3 carrots peeled and thinly sliced
  • 1/2 head purple cabbage thinly shaved
  • 2 cups shredded kale
  • 2 scallions chopped
  • 1/3 cup roasted cashews

Chicken

  • 1.5 lbs boneless chicken breast sliced into strips
  • 2 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Olive oil

Sesame dressing

  • 3 tbsp avocado oil
  • Juice from 1 lime
  • 2 tbsp tahini paste
  • 2 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic
  • 1/2 tsp grated ginger
  • Salt to taste

Directions

  1. Add the quinoa to a saucepan with 1 3/4 cups water and a pinch of salt. Cover the pan and bring it to a boil. Once boiling, reduce the flame and simmer for about 15-20 minutes until all of the water is absorbed. Set aside.
  2. Add the sliced chicken to a bowl and season with the salt, pepper, garlic powder, soy sauce, maple syrup and 1 tbsp of olive oil
  3. Heat a skillet on medium heat with about 2 tbsp of olive oil. Once hot, add the chicken and cook for about 15-18 minutes total, flipping the chicken every couple of minutes until browned. I like to add in about 2 tbsp of water towards the end to deglaze the pan.
  4. To prepare the dressing, add the dressing ingredients to a blender or food processor and blend until smooth. Adjust salt as needed.
  5. Assemble the salad with the chopped kale, shredded cabbage, carrots, quinoa, chicken, scallion and cashews. Toss together with the sesame dressing.