Thai Chicken Salad With Brown Rice & Quinoa
This is an easy peasy and refreshing summer salad that utilises gorgeous aromatics and an abundance of vitmains and minerals from quality yet affordable ingredients. This is the perfect way to use up some left over roast chicken and create a handy lunch for work or school or create it as a main meal for warm nights!
What you need
3 cups of pre-cooked chicken roughly chopped
1 cup of cooked brown rice
1/2 cup of cooked quinoa
1/4 cabbage – shredded
1 tablespoons of fresh mint -roughly chopped
2 great big handfuls of spinach – roughly chopped
1 red capsicum – sliced
1 large carrot- finely sliced / grated
4 spring onions – roughly chopped
1 large handful of bean sprouts
— DRESSING —
1/4 cup coconut amino sauce / wheat free tamari
1 red chilli finely diced
The juice from 1 lime
a splosh of sugar free fish sauce (optional)
2 teaspoons of honey
What to do
In a large bowl mix together salad ingredients until well combined.
Mix together dressing ingredients with a fork.
Add dressing to salad ensuring salad is well covered.