These Thai chopped chicken salad quinoa bowls are one of my favorite weeknight dishes to serve myself and the better half. It’s loaded with fresh veggies, shredded chicken breast, and perfectly seasoned quinoa. Cilantro adds some necessary flavor and the Thai peanut sauce is SO easy to make that you will wonder why you didn’t make it before!
Love this recipe? You might also enjoy this light and easy Avocado Salad recipe.
I seriously can’t believe it’s fall already. September has come and gone. Fresh corn and tomatoes are starting to leave our farmer’s market bins and are being replaced with pumpkins and butternut squash. I don’t know if I’m necessarily sad about this. Fall is one of my favorite seasons. 60 degrees with sunny skies and light winds? I’ll take it.
Thai Chopped Chicken Salad Quinoa Bowls
What I love most about the seasons changing are the changes that we make in diet and foods that we like to eat. We transition from chilled salads and grilled steaks to comfort foods like spaghetti and meatballs and roast beef.
While I definitely like to indulge as the temperatures start to lower, I definitely find myself still gravitating towards light and wholesome salads like this Thai chopped chicken salad quinoa bowl.
What’s not to love about these chopped Thai chicken salad quinoa bowls? They are crazy simple to make, and I’m sure you have many of the ingredients already on hand! What is so great about whipping up a bowl for dinner is that you can dress them up any way you like. These bowls in particular contain chicken for some protein, fresh veggies for some crunch and quinoa for some added texture. You don’t have to use these ingredients if you don’t want to though! Check out what looks great at your local market and add your favorite veggies to these chicken salad quinoa bowls!
Recipe for these Thai chopped chicken salad quinoa bowls is below. Add it to your meal plans this fall!
Thai Chopped Chicken Salad Quinoa Bowls
Ingredients
- FOR THE THAI PEANUT SAUCE
- 7 ounces unsweetened coconut milk half a can
- 2 tablespoons Thai red curry paste
- 1 tablespoon Thai chili paste
- 1/2 cup all-natural creamy peanut butter
- 1/2 cup light brown sugar
- 1/2 cup water
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 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
- 1/2 green bell pepper seeded and stemmed, chopped
- 1/2 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 THAI 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!
- NOTE: Cook time reflects time to cook chicken and quinoa.
Nutrition
I hope you guys enjoy this recipe for Thai chopped chicken salad quinoa bowls. It’s one of our go-to dinner dishes to serve for a quick weeknight. It’s healthy, simple, quick and super delicious!
I’ve been looking to change up my recipe routine and this looks like just the thing to try! Pinned, tweeted, and shared! Thanks for sharing at Merry Monday, hope to see you again next week!