2fully-cooked boneless and skinless chicken breastsshredded
½green bell pepperseeded and stemmed, chopped
½red bell pepperseeded and stemmed, chopped
1cupshredded carrots
4cupsloose baby spinach
1large avocadopitted and peeled, sliced
2tablespoonsfresh 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.