Description
A vibrant and nutritious Chicken Quinoa Salad with a flavorful sesame dressing, packed with fresh vegetables, tender chicken breast, and a perfect balance of textures and flavors. This wholesome salad is easy to prepare and makes an excellent healthy meal for lunch or dinner.
Ingredients
Quinoa
- 1 cup dry quinoa
- 1 3/4 cups water or broth
- Pinch of salt
Vegetables & Toppings
- 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
- 3 tbsp olive oil (1 tbsp for seasoning, 2 tbsp for cooking)
Sesame Dressing
- 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
Instructions
- Cook Quinoa: 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 the water is absorbed. Set aside to cool.
- Season Chicken: Place the sliced chicken in a bowl and season with salt, black pepper, garlic powder, soy sauce, maple syrup, and 1 tablespoon of olive oil. Mix well to coat the chicken evenly.
- Cook Chicken: Heat a skillet over medium heat and add 2 tablespoons olive oil. Once hot, add the seasoned chicken strips. Cook for 15-18 minutes, flipping every few minutes until the chicken is browned and cooked through. Add about 2 tablespoons of water toward the end to deglaze the pan and collect the flavorful bits.
- Prepare Dressing: In a blender or food processor, combine lime juice, tahini paste, soy sauce, maple syrup, sesame oil, garlic, grated ginger, and salt. Blend until the dressing is smooth. Adjust seasoning as needed.
- Assemble Salad: In a large bowl, combine chopped kale, shredded purple cabbage, sliced carrots, cooked quinoa, cooked chicken, chopped scallions, and roasted cashews. Toss everything together with the prepared sesame dressing until well coated.
Notes
- You can substitute quinoa with brown rice or couscous if desired.
- For a spicier kick, add some red pepper flakes to the dressing.
- The chicken can be grilled instead of pan-cooked for a smoky flavor.
- The salad stores well for up to 2 days refrigerated; add cashews just before serving to keep them crunchy.
- Use low-sodium soy sauce or coconut aminos to keep salt content lower.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
