Asian Chicken and Quinoa Salad Recipe

Name: Asian Chicken and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa; 4 teaspoons vegetable oil; 1 teaspoon grated ginger; 3 scallions, whites and greens sliced; 1 clove garlic, grated; 1/4 cup fresh lemon juice (about 2 lemons); 2 1/2 tablespoons low-sodium soy sauce; 2 teaspoons toasted sesame oil; 1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces); 1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination); 1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots); 1 cup sugar snap peas, sliced on the bias; 1 teaspoon black sesame seeds

Servings: persons

1/2 cup quinoa
4 teaspoons vegetable oil
1 teaspoon grated ginger
3 scallions, whites and greens sliced
1 clove garlic, grated
1/4 cup fresh lemon juice (about 2 lemons)
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)
1 cup sugar snap peas, sliced on the bias
1 teaspoon black sesame seeds

1
Cook the quinoa according to package directions, set aside to cool.
2
Heat the vegetable oil in a small saucepan over medium heat.
3
When the oil is hot, add the ginger, scallions and garlic.
4
Immediately turn off the heat and stir.
5
Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
6
Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl.
7
Add the dressing and toss.
8
Sprinkle with sesame seeds.
9
Keep refrigerated in an air-tight container for up to 3 days.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup quinoa, 4 teaspoons vegetable oil, 1 teaspoon grated ginger, 3 scallions, whites and greens sliced, and more.

Yes, Asian Chicken and Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chicken and Quinoa Salad

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