Chicken Satay Crunchy Quinoa Salad
40 min514 kcal each
Shredded chicken, cucumber, edamame and a fistful of Thai herbs in a creamy peanut dressing, under oven-crisped chili-crisp quinoa. Keep the quinoa and dressing apart and it stays crunchy for days.
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Plan this recipeIngredients
for 4 servings- Quinoa, cooked185 g
- Sesame oil2 tsp
- Low-sodium soy sauce2 tsp
- Chili crisp1 tsp
- Smooth peanut butter86 g
- Water60 ml
- Low-sodium soy sauce4 tbsp
- Rice vinegar4 tbsp
- Sriracha2 tbsp
- Fish sauce1 tbsp
- Rotisserie chicken, skinless meat350 g
- Cucumber340 g
- Edamame, shelled155 g
- Fresh coriander30 g
- Fresh mint20 g
- Spring onions1 handful
- Peanuts, dry-roasted36 g
- Thai basil20 g
Method
Prep 15 min · cook 25 min- Heat the oven to 190 °C and line a baking sheet.
- Toss the cooked quinoa with the sesame oil, 2 teaspoons of soy sauce and the chili crisp, spread it thinly and bake for 20–25 minutes until golden, dry and crunchy; cool.
- Blend the peanut butter, water, remaining soy sauce, rice vinegar, sriracha and fish sauce until smooth.
- Toss the chicken, chopped cucumber, edamame, herbs, spring onion and crushed peanuts in a large bowl.
- Dress, then scatter the crunchy quinoa on top just before serving.
- Keeps 4 days in the fridge with the dressing and quinoa stored separately; the quinoa stays crisp in an airtight jar at room temperature.
Nutrition
per servingCal
514
Protein
42g
Carbs
28g
Fat
27g
Of 27g of fat per serving, 5.4g is saturated.
