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–+ servings

Crispy Quinoa Chicken Salad

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Serves: 6 -8
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1-1.2 lbs boneless chicken thighs about 6 pieces
  • 2 tbsp teriyaki sauce
  • 1/2 cup dry quinoa
  • 1 cup water or broth
  • 1 tbsp soy sauce
  • 4-6 cups finely shredded kale
  • 4-6 cups finely shredded green cabbage
  • 1 avocado cubed
  • 1 green apple thinly sliced
  • Olive oil

Honey Cilantro Dressing

  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro
  • Juice from 2 limes
  • 2 tbsp honey
  • 2 cloves garlic crushed
  • Salt & pepper to taste

Directions

  1. Marinate the chicken thighs in the teriyaki sauce. Set aside.
  2. Preheat the oven to 400 F.
  3. Add the quinoa to a pot with the cup of water and bring to a boil. Once boiling, reduce flame to simmer and let cook for about 10-12 minutes until all of the liquid is absorbed. Fluff with a fork once ready.
  4. Transfer the cooked quinoa to a parchment lined baking sheet and mix with about 2 tbsp of olive oil and a tbsp of soy sauce. Flatten down to spread across the pan.
  5. Bake for about 25-28 minutes on the top rack, tossing halfway through until browned and crisp.
  6. While the quinoa bakes, cook the chicken. To bake the chicken, add it to a sheet-pan with a drizzle of olive oil. Bake for 20 minutes on 400 F, flipping halfway through. To grill the chicken on the stovetop, heat a skillet or grill pan on medium heat with a drizzle of olive oil. Cook the chicken for about 4-5 minutes per side until browned. Once ready, slice into strips.
  7. In the meantime, prepare the honey cilantro dressing by blending all of the ingredients together in a small food processor or blender.
  8. Add the finely chopped kale and cabbage to a salad bowl or shallow serving platter and massage with half of the dressing.
  9. Add the chopped apples, avocado, crispy quinoa and sliced chicken on top, then pour the remaining dressing over the top.
  10. Mix well and serve. Leftovers can be refrigerated for up to 3-4 days.
  11. Pro tip: I love to serve leftovers in a wrap, then grill the wrap on a pan to toast.