Ingredients:
- 12oz diced chicken breast
- 3⁄4 cup quinoa
- 2 cups thinly sliced bell pepper
- 2 cups shredded carrots
- 2 cups shredded cabbage
- 2 cups kale
- 3 green onions, sliced or 1 handful cilantro sliced
- 1⁄2 cup basil leaves, chopped
- 2 jalapenos - seeds removed and minced
- 3 tbsp sliced almonds
Dressing Ingredients:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger minced
- 2 tsp honey
- 2 tbsp sesame oil
- 1/2 tbsp water
Instructions:
- Spray a pan with an oil spray. Add chicken - season with salt and pepper. Cook each side for about 4-5 minutes or until cooked through.
- Bring water to boil in a separate pot - once boiling, add quinoa and cook as instructed on directions. Remove from heat once done and let cool.
- While chicken is cooking, combine all vegetables to a large bowl. Cut the chicken into 1 inch pieces and add to bowl once done. Add quinoa to bowl too.
- In a small bowl, combine all dressing ingredients and mix.
- Pour the dressing over the chicken and vegetables. Add the cilantro and toss to coat.
- Sprinkle the sesame seeds, cilantro, almonds over the top of the salad and serve.
Nutrition:
Makes 4 Servings
310 Calories per Serving
37g carbs / 28g protein / 7g fat (without dressing...with dressing it's 400 calories total)
