Country Thai Chicken & Quinoa Salad
30 minutes
Serves: 4
This is an adaptation of Brian & Ly’s Epic Quinoa Salad, developed for the Roots for the Home Team™ project in Minneapolis-St. Paul. The creators of the original salad are interns at a local kids’ gardening program.
Ingredients
- SALAD
- 1/2 cup uncooked quinoa
- 1 cup packed shredded kale leaves (remove thick ribs)
- 1/2 cup red cherry tomatoes, quartered
- 1/2 cup red grapes, halved
- 1/3 cup chopped cucumber
- 2 tablespoons chopped fresh mint
- 3 cups mixed spring greens
- 1/4 cup roasted & salted sunflower seeds, if desired
- CHICKEN
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons chili garlic sauce
- 2 tablespoons rice vinegar
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
Instructions
- Heat grill to medium-high heat. Cook quinoa according to package directions. Rinse with cool water; drain well and place in a large bowl. Add the kale, tomatoes, grapes, cucumber, and mint to bowl.
- Mix hoisin, honey, sesame oil, chili garlic sauce, and vinegar in small bowl until well blended. Pour half of mixture over quinoa mixture; gently toss to combine. Set aside.
- Place chicken on hot grill; brush with remaining hoisin mixture. Cook 8 to 10 minutes, turning once (brush with sauce again), until no longer pink in center. Cook to internal temp of 165°F.
- Arrange greens on dinner plates. Top with quinoa mixture and grilled chicken. Garnish with sunflower seeds.