Crunchy Asian Chicken Salad

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Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

• For the salad:

  1 and 1/2 cups quinoa, cooked

  2 cups chicken breast, shredded

  2 cups purple cabbage, roughly chopped

  1 and 1/2 cups carrots, shredded

  1 cup snow peas, roughly chopped

  1 can (11 oz) mandarin oranges, drained

  1 cup green onions, diced

  1 scant cup cilantro, chopped

  3 tbsp jalapeno, diced

  1/4 cup peanuts, crushed

• For the dressing:

  6 tbsp rice wine vinegar

  1/4 cup soy sauce

  1/4 cup honey

  1 tsp sesame oil

  1 tbsp fresh ginger, grated

  Juice from 1 lime

  1/2 tbsp lime zest

• For the topping:

  1 medium avocado, thinly sliced (optional)

  Nori seaweed sheets (optional)

Instructions:

• Gather all the salad ingredients in a bowl and set aside.

• Combine the dressing ingredients in a liquid measuring cup and whisk (option to make the dressing the night before).

• Pour the dressing over the salad and toss.

• Serve with desired toppings and enjoy!

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