Thai High-Protein Chicken Salad & Quinoa Bowl with Citrus-Ginger Dressing

Allergens

Chicken, Soy (Fish sauce).

Ingredients

• 4 oz grilled chicken breast, sliced
• 1/2 cup cooked quinoa
• 1 cup mixed greens
• 1/2 cup edamame, shelled
• 1/2 cup red bell pepper, chopped
• 1/2 cup cucumber, sliced
• 1/4 cup green onions, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh lime juice
• 1 tsp grated ginger
• 1 tsp honey
• 1/2 tsp sesame oil
• 1/2 tsp fish sauce
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare the citrus ginger dressing by whisking together lime juice, grated ginger, honey, sesame oil, fish sauce, and red pepper flakes in a small bowl. Set aside.
2. Grill or cook chicken breast until cooked through and slice into thin strips.
3. Cook quinoa according to package instructions and allow it to cool.
4. In a large salad bowl, combine mixed greens, cooked quinoa, edamame, red bell pepper, cucumber, green onions, cilantro, and mint.
5. Add the sliced chicken on top of the salad.
6. Pour the citrus ginger dressing over the salad and toss to combine.
7. Serve immediately and enjoy your high protein, energizing Thai lunch!

Chef’s Insight

This recipe is perfect for those who want a protein-packed lunch without sacrificing taste or nutrition.

Notes

This recipe can be easily adjusted to taste by adding more or less of your favorite ingredients.