Hot Thai Chicken Salad

Life hack for people who don’t like salads (or prefer cooked veggies): make a hot salad instead! This warm version of a Thai chicken salad is to die for - even my boyfriend wanted seconds.

Serves: 3-4

Prep time: 15 minutes

Cook Time: 40 min

Total Time: 55 minutes

Ingredients

For the hot salad:

• 2 cups Kale, chopped

• 0.5 head Cabbage, chopped

• 1 cup Edamame

• 1 cup shredded carrots

• 5 mini Bell peppers

• ¾ cup quinoa

• 1 tsp sesame oil

• 2 Chicken thighs (or breasts)

For the Thai peanut sauce:

• ⅓ cup peanut butter

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 2 Tbsp brown sugar

• 2 Tbsp Sriracha

• 1 Tbsp fresh lime juice

• 3 garlic cloves, minced or chopped

• 1 Tbsp ginger root, grated

• 3 Tbsp water

Process

1. Preheat oven to 450º

2. Cut the kale and the cabbage as shown in the picture above. Transfer each onto its own baking tray

3. Bake the cabbage for 15 min. Then add the tray of kale, and bake both for 5 more min.

4. Once the cabbage is in the oven, start cooking the quinoa according to the instructions on your package. Once ready, pour the cooked quinoa onto a baking tray (I used the kale tray after removing the kale). Drizzle olive oil and a teaspoon of sesame oil, and use a spatula to make sure it’s evenly coated. Bake at 375° for 20 min

5. In a skillet over medium heat, sauté the carrots and bell peppers for 2 min. Add in the chicken and cook for 6-8 minutes. In the last 2 minutes of the chicken cooking, add in your edamame.

6. While the chicken is on the stove, make the Thai peanut sauce by combining all the ingredients and whisking until smooth

7. Add all the ingredients in a bowl, other than quinoa. Pour dressing. Mix. Add quinoa. Mix again. Serve hot!