June 2017 Recipe of the Month

Thai Quinoa Chicken Salad

June’s Recipe of the Month comes from Dorothy L.

THAI QUINOA CHICKEN SALAD

4 Cups Cooked Chicken Breast, chopped
2 Cups Red Cabbage, shredded
1/2 cup Carrots shredded
1/2 cup Dry Roasted Peanuts
4 Cups Cooked Quinoa
1/3 Cup Red Bell Pepper, diced
1/4 Cup Cilantro, chopped
1/3 cup Scallions, sliced

Dressing Ingredients

1/2 cup Mayo
1 tsp Dijon Mustard
1 1/2 Tablespoons Rice Wine Vinegar
1 tsp Sesame Oil
3 Tablespoons Agave Nectar

Combine all dressing ingredients together and set aside.  Add all the Salad ingredients to a bowl and top with dressing.  Toss and ENJOY!!!

Since I am a Vegan I don’t add the Chicken Breast and I also use Vegan Mayo to the dressing recipe. A Very Filling and Delicious Salad.

 

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