Salad Days Recipe
Grilled Chicken and Quinoa Salad with Ginger Dressing, Avocado, carrot, cherry tomato, mixed greens, green onion, green peas, cashew-sesame crunch.
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Ingredients
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Salad
Dressing
Cashew-Sesame Crunch
Method
Preparation
- 1
- 2
Grill Chicken
Season chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes on each side or until fully cooked. Let rest for 5 minutes, then slice.
- 3
Prepare Vegetables
Chop the avocado, grate the carrot, halve the cherry tomatoes, slice the green onions, and combine them in a large bowl with mixed greens and green peas.
- 4
Make Dressing
In a small bowl, whisk together fresh ginger, soy sauce, honey, sesame oil, and lime juice.
- 5
Prepare Cashew-Sesame Crunch
In a pan, heat olive oil over medium heat. Add cashews and sesame seeds, stir-frying for about 3-4 minutes until golden. Season with salt.
Assembly
- 6
Combine Ingredients
In a large serving bowl, combine the cooked quinoa, grilled chicken slices, and the vegetable mixture. Drizzle with the ginger dressing and toss to combine.
- 7
Top Salad
Sprinkle the cashew-sesame crunch on top of the salad before serving.