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Chicken Satay Crunchy Quinoa Salad Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A vibrant and crunchy salad combining roasted quinoa, shredded chicken, fresh herbs, and a rich peanut dressing for a satisfying meal.

Ingredients

Cooked Quinoa

  • 1 cup Cooked Quinoa

Sauces and Oils

  • 2 teaspoons Sesame Oil
  • 2 teaspoons Low Sodium Soy Sauce
  • 1 teaspoon Chili Crisp

Dressing

  • ½ cup Peanut Butter
  • ¼ cup Water
  • ¼ cup Low Sodium Soy Sauce
  • ¼ cup Rice Vinegar
  • 2 tablespoons Chili Sauce
  • 1 tablespoon Fish Sauce

Main Protein and Vegetables

  • 2 ½ cups Rotisserie Chicken (shredded)
  • 4 pcs Persian Cucumbers (chopped)
  • 1 cup Shelled Edamame
  • 1 small bunch Cilantro (chopped)
  • 1 small bunch Mint (chopped)
  • 1 bunch Green Onions (chopped)
  • ¼ cup Dry Roasted Peanuts (crushed)

Additional Herbs

  • 1 small bunch Thai Basil (chopped)

Instructions 

  • Preheat oven to 375°F (190°C). Spread cooked quinoa on a parchment-lined baking sheet.
  • Drizzle with sesame oil, soy sauce, and chili crisp. Toss and bake for 20–25 minutes until golden and crunchy.
  • Blend peanut butter, water, soy sauce, rice vinegar, chili sauce, and fish sauce until smooth.
  • Combine shredded chicken, chopped cucumbers, edamame, herbs, green onions, and peanuts in a large bowl. Toss to combine.
  • Top with crunchy quinoa, pour dressing over, and toss to coat. Serve immediately.

Notes

For extra crunch, toast the peanuts slightly before crushing.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: chicken, Peanut, Quinoa