Chicken Satay Crunchy Quinoa Salad

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.

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Chicken Satay Crunchy Quinoa Salad

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.

Course Salad

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 541kcal

Author Nicole Modic

Ingredients

For the Crunchy Quinoa

1 Cup Cooked Quinoa
2 Teaspoons Sesame Oil
2 Teaspoons Low Sodium Soy Sauce
1 Teaspoon Chili Crisp
Peanut dressing

For the 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

For the Salad

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

Instructions

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.
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.

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