It's no secret that I love anything and everything Thai food related, so when I came across this recipe, and then later this one, I thought I would combine the two to create my own spin on things. I think I've perfected this recipe, and could literally eat this for breakfast, lunch or dinner. It's creamy and crunchy and is quick and easy to make. I hope you like it as much as I do!
1 cup of uncooked quinoa, rinsed
2 chicken breasts, diced and cooked
2 cups of coleslaw mix
1 red pepper, diced
1/3 cup chopped green onions
1/4 cup freshly chopped cilantro
peanuts or cashews (optional)


2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 small can of coconut milk
1/2 tablespoon brown sugar
3/4 cup of peanut butter (melt it in small bowl first)
1 garlic clove
1 lime, juiced
1 inch piece of ginger, choppeddirections:
* First cook the quinoa
* Next fry up the chicken
* Chop the red pepper, green onions and cilantro and put in a bowl with the coleslaw
* Add the chicken and quinoa to the coleslaw mix
*Finally make the dressing: melt the peanut butter first, and then stir in the rest of the ingredients. Add more lime juice or rice vinegar if you like.
* Add to the salad, mix and enjoy!

(If you're eating the salad as leftovers the next day, make sure you re-heat the dressing, otherwise it gets a little thick.)


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