Thai Peanut Chicken and Quinoa Salad

Ingredients

2 large chicken breasts

2 cups water + 1 tbsp Bouillon (or just 2 cups chicken broth?)

1/2 cup dry quinoa + 1 cup water

1 red bell pepper, thinly sliced

1 carrot, peeled and julienned

2 green onions, thinly sliced

1.5 cups shredded red cabbage

Sauce:

handful of cilantro, finely chopped

1/2 cup soy sauce

1/2 cup of PB powder (add 1/4 cup of water and then 2-3 tbsp more for desired consistency *sub regular PB if desired

1 tbsp honey

1 tbsp chili crisp

1 tbsp minced ginger

3 cloves garlic, minced

Directions

Steps:

1. Slow cook chicken in water and Better Than Bouillon base for 3.5 hours on high. Once done, shred chicken

2. Rinse quinoa then add to pot with 1 c of water. Cook covered bringing to boil then lower heat to simmer. Fluff with fork until water is absorbed and removed from heat

3. Add peppers, carrots, green onions, cabbage, cilantro, cooked quinoa and shredded chicken to a large bowl

4. Combine sauce ingredients and mix well. Pour over veggies, chicken & quinoa and stir until combined

5. Divide into 4 containers

Eat cold or warmed up!

Enjoy!