Thai Basil Chicken Quinoa Salad

Updated at: Sun, 21 Jul 2024 22:55:21 GMT

Step 1

1. Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1½ cups water and the 1 cup of dry quinoa. Reduce the heat to low and simmer, covered foR 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.

Step 2

Sprinkle chicken breasts with the salt and pepper.

Step 3

In a large skillet with a lid, preferably non-stick, heat the olive oil over medium heat. Add the chicken breasts and brown for 4 minutes.

Step 4

Flip over and brown for another 4 minutes.

Step 5

Add the chicken broth, reduce to medium-low, put the lid on the skillet and allow to simmer for 5-8 minutes. NOTE: Chicken should register 160-165 degrees (it will continue to cook when removed from heat).

Step 6

Remove the chicken from the skillet and allow it to rest for 3 minutes.

Step 7

Place the chicken in the bowl of a standing mixer. Turn the mixer on the lowest setting, or 1, and mix until the chicken is shredded to the desired texture (20-30 seconds for larger pieces; 45-60 seconds for the fine shredding shown in the photos).

Step 8

Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.

Step 9

Once the quinoa is cool, add the carrots, cabbage, onion, mango, mint, basil, and jalapeño pepper (if using) to the bowl and toss to combine.

Step 10

Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce. Top with the peanuts. Chill in the fridge for at least 1 hour or until read to serve.

Step 11

This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.

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