Description
A vibrant and crunchy Chicken Satay Quinoa Salad featuring oven-roasted quinoa coated in savory sesame oil, soy sauce, and chili crisp, paired with a creamy peanut dressing, fresh herbs, rotisserie chicken, and crunchy peanuts for an irresistible texture and flavor combination.
Ingredients
Crunchy Quinoa
- 1 cup cooked quinoa
- 2 teaspoons sesame oil
- 2 teaspoons low sodium soy sauce
- 1 teaspoon chili crisp
Peanut 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
Salad
- 2 ½ cups rotisserie chicken, shredded
- 4 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
- 1 small bunch Thai basil, chopped
Instructions
- Prepare Crunchy Quinoa: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the cooked quinoa on the baking sheet. Drizzle with sesame oil, low sodium soy sauce, and chili crisp. Toss thoroughly to ensure even coating, then spread the quinoa into an even layer. Bake in the oven for 20 to 25 minutes until the quinoa becomes golden, dry, and crunchy. Remove from oven and set aside to cool.
- Make Peanut Dressing: Combine peanut butter, water, low sodium soy sauce, rice vinegar, chili sauce, and fish sauce in a mini blender or food processor. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as necessary to balance the flavors.
- Assemble Salad: In a large mixing bowl, combine shredded rotisserie chicken, chopped Persian cucumbers, shelled edamame, chopped cilantro, mint, Thai basil, green onions, and crushed dry roasted peanuts. Add the crunchy quinoa on top. Pour the peanut dressing over the salad and toss everything together thoroughly until evenly coated. Serve immediately and enjoy the fresh, crunchy textures and savory flavors.
Notes
- Use low sodium soy sauce to keep the saltiness balanced.
- Chili crisp adds a spicy, crunchy element but can be adjusted based on heat preference.
- Make sure quinoa is well spread on the baking sheet to ensure even crisping.
- For a vegetarian version, omit the chicken and add extra edamame or tofu.
- Peanut dressing can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
