Happy New Year! I hope you had a peaceful and joyful holiday season. I spent plenty of time with family and friends, did some things around the house, took #oneflops on lots and lots of walks, but more than anything, just relaxed and took some time off. It was glorious.
About this recipe. Look, I’m not even going to pretend to do a “It’s a new year, so let’s eat healthy” sort of thing. The truth is, I made and photographed this recipe months and months ago, and just hadn’t had a chance to share it yet. With citrus fruits at the peak of their season this time of year, it seems like as good of day as any to bring you this recipe.
For this, you just need to pull together a salad of quinoa, pulled chicken (I used leftover meat from a roasted chicken I had on hand), sugar snap peas and red cabbage. If you’d like, feel free to omit the chicken for a vegetarian dish. The salad gets tossed with an always-satisfying, sort-of-spicy-but-not-too-spicy Asian peanut dressing.
At this point, you can eat this Asian Chicken Quinoa Salad straight out of the bowl, or take the extra step of hollowing out some orange halves and filling them with scoops of the salad, for an extra pretty presentation. I think this serving idea would be pretty cute for a bridal shower or brunch buffet, or even just a special lunch or light dinner at home. Enjoy!
Yield: 6 servings (2 orange cups per serving)
Prep Time: 25 minutes
Cook Time: 20 minutes
Home Chef Tip: Presentation is everything when it comes to making healthy eating fun! Take the extra step to make the orange bowls, and watch your family devour this salad!
I originally developed this recipe for the NatureBox blog.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!