A great salad to use up leftover roasted chicken.
If you can’t find Thai basil then use a small amount of chopped parsley or torn basil leaves.
Dressings
| 1 | Lemon, finely grated zest |
| 1 Tbsp | Grated fresh ginger |
| 2 cloves | Garlic, crushed |
| 1 | Red chilli, finely sliced or chopped |
| 2 Tbsp | Runny honey |
| 2 Tbsp | Peanut butter |
| ⅓ cup | Rice vinegar |
| ¼ cup | Vegetable oil |
| 1 pinch | Sea salt |
Salad
| 1 cup | White quinoa, well washed (Main) |
| 1 | Yellow capsicum, or red, core and seeds removed, cut into thin slices |
| ½ | Red onions, very finely sliced |
| 2 cups | Shredded chicken (Main) |
| 1 large handful | Mint leaves |
| 4 small bunches | Thai basil leaves |
| 1 | Cos lettuce, roughly shredded |
| 1 handful | Roasted peanuts, roughly chopped |
| 4 slices | Red chillies, very thin |
Directions
- Make the dressing, place all the ingredients in a clean screw top jar. Place on the lid and shake well. Remove the lid and taste, adding extra salt if needed. Set aside.
- Cook the quinoa according to the packet instructions. Set aside to cool.
- Place the cooled quinoa in a large bowl with the capsicum, red onion and cooked chicken. Add three-quarters of the chopped mint and the Thai basil leaves. Drizzle in a little dressing and toss gently to combine.
- Scatter the cos lettuce into the base of a large shallow serving platter. Top with the quinoa and chicken mixture. Scatter over the remaining chopped mint, the roasted peanuts and the chilli. Serve the remaining dressing in a small bowl.
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