Thai Chicken and Quinoa Salad

Well damn it's been a minute since I shared a recipe! I guess that's just how life goes sometimes right? If you follow along on Instagram you've probably seen that I moved to Reno about a month ago for work. I'm really excited about it and I've just been busy getting all settled in. I've still been busy in the kitchen, but most of what I've shared recently has been on the Black Iron Nutrition Blog, so if you've been recipe deprived, head over there. Plus, a lot of the other Black Iron Nutrition coaches have been contributing some amazing dishes.

But I don't want to neglect my own blog any longer because I have a lot of exciting things to share. Like this recipe for example. It's SUPER easy and DELICIOUS. I'm usually not a big fan of salads, but right now I'm just craving them. It's probably because it's been nearly 100 degrees every day. It's so hot and dry here in Reno and a salad is just so refreshing. Another thing I love about this salad is VOLUME. Volume is something I talk a lot about with my clients, and what I mean by that is that you get a lot of bang for your buck. This salad is HUGE and filling, but it's not calorically dense. The reason for that is because there's a ton of veggies in it (which don't provide a ton of calories, but do provide a lot of quantity and fiber) and there's a good amount of lean protein from the chicken and quinoa. I also kept the dressing fairly light.

Another thing I preach to my clients is food prep. Aka, prepping staples in bulk on the weekend to save you time during the week. I don't expect my clients to meal prep all of their meals for the next week because that food can get really boring. But if you bulk prep things like chicken breast and quinoa, you can put together delicious recipes like this one in a few short minutes during the week. That way you can switch things up depending on what you're craving. If you're really short on time and you have some extra funds, you can use a meal prep service like Trifecta. I like to get things like chicken breast, steak, salmon, shrimp, quinoa and rice in bulk. Then I can get creative during the week. But again, you can also prep a few things on your own every weekend and switch it up each week depending on what you like or what's on sale at the grocery store. 

Thai Chicken & Quinoa Salad
Prep  15 min
Cooking  0 min (unless you need to cook the chicken and quinoa)
Serves 2

INGREDIENTS

For the salad:

  • 4 cups shredded cabbage (170g)
  • 50g shredded carrots
  • 100g red bell pepper, diced
  • 50g red onion, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 50g shelled edamame
  • 200g cooked quinoa
  • 6 ounces cooked chicken breast, cubed
  • 10g cashews

For the dressing:

  • 2 tbsp powdered peanut butter (12g)
  • 1 tbsp water
  • 1 tsp minced ginger
  • 1.5 tbsp low sodium GF soy sauce
  • 1 tsp honey
  • 1/2 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/4 tsp chili garlic sauce (or any hot sauce), more or less to taste
  • 1 tbsp lime juice

INSTRUCTIONS

  1. In a large bowl, combine all of the salad ingredients 
  2. In a small bowl add the powdered peanut butter and water and stir until it becomes creamy. Add the rest of the dressing ingredients and mix until everything is well combined
  3. Pour the dressing over the salad, mix really well and serve

Nutrition Facts
Servings 2
Amount Per Serving:
Calories 407
Total Fat 9 g
Sodium 703 mg
Total Carbohydrate 44 g
Dietary Fiber 7 g
Sugars 15 g
Protein 34 g

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