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Thai Chopped Chicken Salad Quinoa Bowls

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 2

Ingredients

For the Peanut Sauce

  • 7 ounces unsweetened coconut milk half a can
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon Thai chili paste
  • ½ cup all-natural creamy peanut butter
  • ½ cup light brown sugar
  • ½ cup water
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper

For the Thai Chopped Chicken Salad Quinoa Bowls

  • 1 cup quinoa cooked per manufacturer's instructions
  • 2 fully-cooked boneless and skinless chicken breasts shredded
  • ½ green bell pepper seeded and stemmed, chopped
  • ½ red bell pepper seeded and stemmed, chopped
  • 1 cup shredded carrots
  • 4 cups loose baby spinach
  • 1 large avocado pitted and peeled, sliced
  • 2 tablespoons fresh cilantro leaves

Instructions

For the Peanut Sauce

  • To a large, heavy-bottomed saucepan, add all of the ingredients for Thai peanut sauce and heat over medium heat.
  • Bring the mixture to a simmer, whisking constantly, and cook for about 2 minutes.
  • Remove from heat and cool the Thai peanut sauce to room temperature. Store in an airtight container in the fridge for about 1 week.

For the Thai Chopped Chicken Salad Quinoa Bowls

  • Assemble your quinoa bowls, by layering, shredded chicken breast, green and red bell peppers, shredded carrots, sliced avocado and baby spinach on a bed of fully-cooked quinoa.
  • Garnish with fresh cilantro leaves and drizzle with Thai peanut sauce.
  • Enjoy!

Notes

Cook time reflects time to cook chicken and quinoa.