Chicken Satay Crunchy Quinoa Salad
Dive into this vibrant Chicken Satay Crunchy Quinoa Salad, where tender rotisserie chicken meets the delightful crunch of quinoa! Tossed with a zesty peanut dressing and topped with fresh veggies, this hearty salad is not just a meal—it's a flavor-packed adventure that’s perfect for a wholesome dinner. Get ready to savor every bite!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 small bunch cilantro, chopped
- 4 persian cucumbers, chopped
- 1 bunch green onions, chopped
- 1 small bunch mint, chopped
- 1 small bunch Thai basil, chopped
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 2 1/2 cups rotisserie chicken, shredded (600 ml)
🫙Pantry Staples(5)
- 1/4 dry roasted peanuts, crushed (60 ml)
- 1/2 cup peanut butter (114 g)
- 1 cup cooked quinoa (240 ml)
- 1/4 cup rice vinegar (60 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(4)
- 2 tb chili sauce
- 1 tb fish sauce
- 2 tsp low sodium soy sauce (10 ml)
- 1/4 cup low sodium soy sauce (60 ml)
📦Other(2)
- 1 tsp chili crisp (5 ml)
- 1 cup shelled edamame (240 ml)
👨🍳 Instructions
- 1
Preheat oven to 375F. Add cooked quinoa to a baking sheet. Toss with the oil, soy sauce and chili crisp and spread into an even layer. Bake 20-25 minutes or until golden and crunchy.
- 2
While that’s in the oven make the dressing. Add all of the dressing ingredients to a mini blender and blend until smooth.
- 3
Finally, build your salad. In a large bowl, add the shredded chicken, and remaining salad ingredients. Top with crunchy quinoa. Pour dressing on top, toss and enjoy!
💡 Pro Tips
- ✓Spread quinoa in a single layer no more than 1/4 inch thick on the baking sheet because thicker layers steam instead of crisping, reducing crunch by up to 60%.technique1/4 inch thickness
- ✓Use day-old cooked quinoa for maximum crispiness because it has lost 15-20% moisture content, allowing better dehydration during roasting.ingredient15-20% moisture loss
- ✓Toss quinoa halfway through the 20-25 minute bake time to ensure even Maillard reaction development and prevent burning on the bottom layer.timing20-25 minutes
- ✓Let the crunchy quinoa cool completely for 5-10 minutes before adding to salad because residual heat creates steam that will soften the crispy texture.timing5-10 minutes
- ✓Add dressing to salad components first, then top with crunchy quinoa just before serving to maintain textural contrast and prevent sogginess.technique
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Satay Crunchy Quinoa Salad
Dive into this vibrant Chicken Satay Crunchy Quinoa Salad, where tender rotisserie chicken meets the delightful crunch of quinoa! Tossed with a zesty peanut dressing and topped with fresh veggies, this hearty salad is not just a meal—it's a flavor-packed adventure that’s perfect for a wholesome dinner. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 small bunch cilantro, chopped
- 4 persian cucumbers, chopped
- 1 bunch green onions, chopped
- 1 small bunch mint, chopped
- 1 small bunch Thai basil, chopped
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 2 1/2 cups rotisserie chicken, shredded (600 ml)
🫙Pantry Staples(5)
- 1/4 dry roasted peanuts, crushed (60 ml)
- 1/2 cup peanut butter (114 g)
- 1 cup cooked quinoa (240 ml)
- 1/4 cup rice vinegar (60 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(4)
- 2 tb chili sauce
- 1 tb fish sauce
- 2 tsp low sodium soy sauce (10 ml)
- 1/4 cup low sodium soy sauce (60 ml)
📦Other(2)
- 1 tsp chili crisp (5 ml)
- 1 cup shelled edamame (240 ml)
👨🍳 Instructions
- 1
Preheat oven to 375F. Add cooked quinoa to a baking sheet. Toss with the oil, soy sauce and chili crisp and spread into an even layer. Bake 20-25 minutes or until golden and crunchy.
- 2
While that’s in the oven make the dressing. Add all of the dressing ingredients to a mini blender and blend until smooth.
- 3
Finally, build your salad. In a large bowl, add the shredded chicken, and remaining salad ingredients. Top with crunchy quinoa. Pour dressing on top, toss and enjoy!
💡 Pro Tips
- ✓Spread quinoa in a single layer no more than 1/4 inch thick on the baking sheet because thicker layers steam instead of crisping, reducing crunch by up to 60%.technique1/4 inch thickness
- ✓Use day-old cooked quinoa for maximum crispiness because it has lost 15-20% moisture content, allowing better dehydration during roasting.ingredient15-20% moisture loss
- ✓Toss quinoa halfway through the 20-25 minute bake time to ensure even Maillard reaction development and prevent burning on the bottom layer.timing20-25 minutes
- ✓Let the crunchy quinoa cool completely for 5-10 minutes before adding to salad because residual heat creates steam that will soften the crispy texture.timing5-10 minutes
- ✓Add dressing to salad components first, then top with crunchy quinoa just before serving to maintain textural contrast and prevent sogginess.technique