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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook 1 cup quinoa according to package directions.
Preheat oven to 375°F.
Slice chicken breasts in half lengthwise to create cutlets.
Place chicken cutlets on a parchment-lined baking sheet and drizzle with olive oil.
Season chicken cutlets with chili powder, garlic salt, onion powder, and paprika.
Bake for 15-20 minutes or until internal temperature reaches 165°F.
Combine green bell pepper, green onions, cilantro, peanuts, coleslaw mix, cooked quinoa, and Thai dressing in a large bowl.
Slice baked chicken cutlets and serve with quinoa salad.
Top with fresh cilantro and a lime wedge.
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You can substitute @cpk Thai dressing with any store-bought Thai-style dressing or make your own.
For extra crunch, toast the peanuts before adding them to the salad.
If you prefer a spicier kick, add a dash of chili flakes to the salad.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or even rice for a similar texture.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F, and the juices run clear.
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and store them separately. Combine them with the dressing and chicken just before serving.
What can I use instead of coleslaw mix?
You can use shredded cabbage and carrots as a substitute for coleslaw mix.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the Thai dressing you use is gluten-free.
