Chicken Satay Crunchy Quinoa Salad

Name: Chicken Satay Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Cup Cooked Quinoa; 2 Teaspoons Sesame Oil; 2 Teaspoons Low Sodium Soy Sauce; 1 Teaspoon Chili Crisp; Peanut dressing; ½ Cup Peanut Butter; ¼ Cup Water; ¼ Cup Low Sodium Soy Sauce; ¼ Cup Rice Vinegar; 2 Tablespoons Chili Sauce; 1 Tablespoon Fish Sauce; 2 ½ Cups Rotisserie Chicken (shredded); 4 Persian Cucumbers (chopped); 1 Cup Shelled Edamame; 1 Small Bunch Cilantro (chopped); 1 Small Bunch Mint (chopped); 1 Bunch Green Onions (chopped); ¼ Dry Roasted Peanuts (crushed); 1 Small Bunch Thai Basil (chopped)

If you love a salad that actually feels like a full, satisfying meal, then you’re going to be obsessed with this Chicken Satay Crunchy Quinoa Salad. It’s loaded with tender rotisserie chicken, crisp cucumbers, edamame, and tons of fresh herbs, then finished with a bold, creamy peanut dressing and golden, crunchy quinoa sprinkled over the top. The crunchy quinoa adds extra fiber and protein while giving you that crave-worthy texture in every bite, making this a salad you’ll genuinely want to make for dinner, and one that holds up perfectly for meal prep, too.

A bowl of salad with shredded chicken, cucumbers, edamame, peanuts, fresh herbs, and a creamy tan dressing, served with a wooden spoon on a patterned surface.

You’re always going to find me eating one of two things: some days it’s a gigantic steak and some days it’s a gigantic salad. This salad is one of them that makes me forget all about the steak. This Chicken Satay Crunchy Quinoa Salad is hearty, bold, and so very satisfying. You will not be hungry an hour later, that’s for sure.

This salad includes a few smart shortcuts (hello, rotisserie chicken), tons of fresh herbs and crunchy veggies, and a creamy peanut dressing that ties the whole salad together. To top it all off (literally), we’ve got the crunchy quinoa. Baking it until golden gives you this almost nutty, crispy texture that completely changes the salad game. As a bonus, it adds fiber, protein, and that little bit of crunch.

I love making this salad whenever I feel like I need a reset. It tastes really good and makes eating well feel fun and effortless. It’s filling, fresh, and balanced, and something you’ll be craving all the time.

A flat lay of various fresh ingredients in bowls, including shredded chicken, quinoa, cucumber, peanuts, edamame, green onions, herbs, sauces, and a yellow patterned napkin on a stone countertop. — To make this salad, you’ll need quinoa, sesame oil, soy sauce, chili crisp, peanut butter, rice vinegar, fish sauce, rotisserie chicken, Persian cucumbers, edamame, cilantro, mint, green onions, Thai basil, and dry roasted peanuts.

A baking tray of cooked, fluffed couscous sits on a counter surrounded by small bowls of herbs, nuts, sauces, and other ingredients, ready for meal preparation. — To make this salad, you’ll need quinoa, sesame oil, soy sauce, chili crisp, peanut butter, rice vinegar, fish sauce, rotisserie chicken, Persian cucumbers, edamame, cilantro, mint, green onions, Thai basil, and dry roasted peanuts.

What You Need to Make This Delicious, Crunchy Salad Recipe

Quinoa: Once it’s baked, quinoa turns golden, crispy, and almost nutty, adding fiber and protein while acting like the best kind of “crouton.”
Sesame Oil: Just a small amount goes a long way. It helps the quinoa crisp up in the oven and adds that warm, toasty flavor that pairs perfectly with satay-style flavors.
Soy Sauce: Adds depth and saltiness to the crunchy quinoa. If you need to keep this gluten-free, tamari or coconut aminos work just as well.
Chili Crisp: This gives the quinoa a little heat and texture. Use your favorite store-bought version or make your own, or adjust the amount depending on how spicy you like things.
Peanut Butter: This gives the salad its classic satay flavor. Creamy peanut butter blends up smooth and rich.
Rice Vinegar: A splash of acidity to balance the richness of the peanut butter and keep the salad feeling fresh.

A glass jar filled with creamy peanut sauce sits on a counter surrounded by bowls of peanuts, cucumbers, herbs, and a small pitcher, with a wooden spoon resting in the jar. — *While the quinoa bakes, make the peanut dressing. Add all of the dressing ingredients to a mini blender and blend until smooth and creamy. Taste and adjust as needed.*

Fish Sauce: Just a small amount adds umami without overpowering the dressing.
Rotisserie Chicken: Using rotisserie chicken is a major time-saver! It’s juicy, flavorful, and turns this salad into a truly satisfying, meal-size dish.
Persian Cucumbers: Crisp and refreshing, they add crunch and keep the salad from feeling heavy.
Edamame: Adds extra protein and a gentle sweetness that balances out the savory dressing.
Cilantro: Adds that classic herbiness that works so well with peanut-based sauces.
Mint: Mint keeps the salad from feeling too rich and adds a refreshing contrast.
Green Onions: These provide a mild bite and a little sharpness without overpowering the other flavors.
Dry-Roasted Peanuts: Crushed for extra crunch and a nutty finish that ties into the satay flavors.
Thai Basil: Slightly sweet and peppery, Thai basil brings a subtle complexity that really elevates the whole salad.

How to Make This Chicken Satay Crunchy Quinoa Salad

To make this Chicken Satay Crunchy Quinoa Salad, start by preparing the crunchy quinoa. Preheat your oven to 375°F and line a baking sheet with parchment paper. Add the quinoa to the prepared baking sheet.

Drizzle the quinoa with the sesame oil, soy sauce, and chili crisp, then toss well until evenly coated. Spread it into an even layer and transfer the baking sheet to the oven. Bake for 20–25 minutes until the quinoa is golden, dry, and crunchy. Remove from the oven and set aside.

A bowl filled with shredded chicken, diced cucumber, chopped herbs, edamame, green onions, crushed peanuts, and chili sauce, with a wooden spoon on the side and fresh herbs and sauce nearby. — *To assemble the salad, add the shredded rotisserie chicken to a large bowl along with the cucumbers, edamame, cilantro, mint, Thai basil, green onions, and crushed peanuts.*

A bowl filled with shredded chicken, chopped cucumber, green onions, edamame, lettuce, herbs, quinoa, and peanuts, with a hand pouring creamy dressing on top. Nearby are fresh mint leaves and a plate with more herbs. — *To assemble the salad, add the shredded rotisserie chicken to a large bowl along with the cucumbers, edamame, cilantro, mint, Thai basil, green onions, and crushed peanuts.*

While the quinoa bakes, make the peanut dressing. Add all of the dressing ingredients to a mini blender and blend until smooth and creamy. Taste and adjust as needed.

To assemble the salad, add the shredded rotisserie chicken to a large bowl along with the cucumbers, edamame, cilantro, mint, Thai basil, green onions, and crushed peanuts. Top with the crunchy quinoa, pour the dressing over everything, and toss until well combined. Serve immediately and enjoy.

Frequently Asked Questions

How do I keep the quinoa crunchy?

Let it cool completely after baking and store it in an airtight container at room temperature. Adding it to the salad just before serving keeps it crisp.

Can I use leftover chicken instead of rotisserie chicken?

Definitely. Grilled, roasted, or even leftover chicken thighs or breasts work great here. Just make sure it’s well seasoned.

Can I make this salad gluten-free?

Yes. Just use tamari or coconut aminos instead of soy sauce, and double-check your chili sauce and chili crisp labels.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.