Chicken And Egg Salad

This delicious, colorful salad is a great way to introduce whole grains to your kids!
Directions for: Asian Chicken and Quinoa Salad

Ingredients

cup quinoa

4 tsp vegetable oil

1 tsp grated ginger

3 scallions, whites and greens sliced

1 clove garlic, grated

cup fresh lemon juice (about 2 lemons)

2 Tbsp low-sodium soy sauce

2 tsp toasted sesame oil

1 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 oz)

1 cups finely shredded cabbage (such as Napa, red, green or a combination)

1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)

1 cup sugar snap peas, sliced on the bias

1 tsp black sesame seeds

Directions

1. Cook the quinoa according to package directions, set aside to cool.

2. Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.

3. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.

Source and Credits

Courtesy of Food Network Kitchen

See more: Salad, Chicken, Asian, Main, Poultry, Rice/Grain, Side, Vegetables