


Country Thai Chicken & Quinoa Salad
This Thai-inspired chicken quinoa salad is loaded flavor and fresh ingredients.
Recipe - St. Louis Park

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
FY24WK10S Just Bare Chicken BOGO with my Cub rewards
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.