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.