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Thai Chopped Chicken Salad Quinoa Bowls: A Deliciously Healthy Meal

Thai Chopped Chicken Salad Quinoa Bowls
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A vibrant, nutrient-packed bowl featuring Thai-inspired flavors with grilled chicken, colorful vegetables, quinoa, and a creamy peanut dressing. This balanced meal is perfect for healthy lunches or light dinners.

  • Author: ranime
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop/Grilling
  • Cuisine: Thai Fusion

Ingredients

Scale
  • For the Salad:
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 2 cups shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cucumber, diced
  • ½ cup chopped cilantro
  • ¼ cup chopped green onions
  • ¼ cup chopped roasted peanuts
  • For the Dressing:
  • ¼ cup natural peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 2–3 tbsp water (to thin)
  • Optional Garnishes:
  • Lime wedges
  • Red pepper flakes
  • Extra chopped peanuts

Instructions

  1. Cook Quinoa: Bring water/broth to boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork.
  2. Prepare Chicken: Rub chicken with olive oil, garlic powder and ginger. Grill or pan-sear 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice.
  3. Make Dressing: Whisk all dressing ingredients except water until smooth. Gradually add water until desired consistency is reached.
  4. Assemble Bowls: Divide quinoa among bowls. Top with chicken, cabbage, bell pepper, carrots, cucumber, cilantro and green onions.
  5. Serve: Drizzle with peanut dressing and garnish with chopped peanuts. Serve with lime wedges on the side.

Notes

  • For meal prep: Store components separately for up to 4 days
  • Vegetarian option: Substitute chicken with baked tofu or chickpeas
  • Spice it up: Add 1 tsp sriracha to the dressing
  • Can use pre-cooked rotisserie chicken to save time
  • For extra crunch: Add wonton strips or crispy shallots

Nutrition

Find it online: https://recipesfood.org/thai-chopped-chicken-salad-quinoa-bowls/