Thai peanut chicken quinoa salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken, 1 cup water, and Better Than Bouillon to a slow cooker. Cook on high for about 3 hours, or until the chicken is cooked through and easily shreds. Remove chicken and shred with two forks.

Step 2

While the chicken cooks, add rinsed quinoa and 1 cup water to a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Step 3

In a large bowl, combine shredded chicken, cooked quinoa, bell pepper, carrots, green onions, red cabbage, and cilantro.

Step 4

In a separate bowl, whisk together soy sauce, peanut butter (or prepared PBfit), honey, chili crisp, ginger, sesame oil, and garlic until smooth.

Step 5

Pour sauce over the chicken and vegetable mixture. Toss until everything is evenly coated

Step 6

Divide into 4 containers and eat