Asian Chicken and Quinoa Salad

This delicious, colorful salad is a great way to introduce whole grains to your kids!
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup quinoa

4 teaspoons vegetable oil

1 teaspoon grated ginger

3 scallions, whites and greens sliced

1 clove garlic, grated 

1/4 cup fresh lemon juice (about 2 lemons)

2 1/2 tablespoons low-sodium soy sauce

2 teaspoons toasted sesame oil

1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)

1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces) 

1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)

1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)

1 cup sugar snap peas, sliced on the bias

1 teaspoon black sesame seeds


  1. Cook the quinoa according to package directions, set aside to cool.
  2. Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
  3. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
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