Country Thai Chicken & Quinoa Salad
This Thai-inspired chicken quinoa salad is loaded flavor and fresh ingredients.
Recipe - Stillwater
Country Thai Chicken & Quinoa Salad
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1/2 cup uncooked quinoa
1 cup packed shredded kale leaves
1/2 cup red cherry tomatoes, quartered
1/2 cup red grapes, halved
1/3 cup chopped cucumber
2 tbsp chopped fresh mint
3 cups mixed spring greens
1/4 cup sunflower seeds, if desired
1/4 cup hoisin sauce
2 tbsp honey
2 tbsp toasted sesame oil
2 tsp chili garlic sauce
2 tbsp rice vinegar
1 pkg (18-oz) Just BARE Boneless Skinless Chicken Breasts
Directions
- Heat grill to medium-high. 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.
- In a small bowl, mix hoisin, honey, sesame oil, chili garlic sauce, and vinegar until well blended. Pour half over quinoa mixture; gently toss to combine. Set aside.
- Place chicken on hot grill; brush with remaining hoisin mixture. Grill 8-10 minutes, turning once and brushing again with sauce, until internal temperature reaches 165°F.
- Arrange greens on dinner plates. Top with quinoa mixture and grilled chicken. Garnish with sunflower seeds, if desired.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Wild Harvest White Quinoa, Organic, 14 Ounce
Robinson Fresh Kale, Greens, 16 Ounce
Bushel Boy Cherry Tomatoes, 1 Pint
Produce Red Seedless Grapes, 2.5 Pound
Produce Cucumber, 1 Each
Fresh Mint Bunch, 1 Each
Revol Greens Spring Mix, 9 Ounce
Bergin Sunflower Nuts, Roasted, Salted, 8 Ounce
Kikkoman Hoisin Sauce, 9.4 Ounce
Essential Everyday Honey, 24 Ounce
Dynasty Sesame Seed Oil, 5 Ounce
Lee Kum Kee Chili Sauce, Sriracha, 18 Ounce
Not Available
Just Bare Chicken Breast, Boneless, Skinless, 18 Ounce
BOGO
With My Cub Rewards
Directions
- Heat grill to medium-high. 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.
- In a small bowl, mix hoisin, honey, sesame oil, chili garlic sauce, and vinegar until well blended. Pour half over quinoa mixture; gently toss to combine. Set aside.
- Place chicken on hot grill; brush with remaining hoisin mixture. Grill 8-10 minutes, turning once and brushing again with sauce, until internal temperature reaches 165°F.
- Arrange greens on dinner plates. Top with quinoa mixture and grilled chicken. Garnish with sunflower seeds, if desired.