2 large handfuls of baby spinach (approximately 75 grams, or 1/3 of a 227 gram bag)
1 medium sized carrot, shredded
2 ears of corn
1 & 1/2 cups of nappa cabbage, chopped
1 & 1/2 cups of bean sprouts
1/4 cup of uncooked quinoa
1/2 cup of water
2 chicken breasts, marinated in cilantro chicken
1 recipe of Peanut lime salad dressing
Step 1: Marinate your chicken breasts with the following recipe (cut the recipe in half though). Click here for the link to the cilantro chicken marinade. Marinate for a few hours or overnight.
Step 2: Grill the chicken breasts on the BBQ over medium heat, 8 minutes per side (roughly), or until cooked all the way through. Reserve on a plate.
Step 3: In a small pot, place the uncooked quinoa and 1/2 cup of water. Bring to a boil. Boil for 2 minutes. Turn off the heat, place a lid on the pot and let the water be absorbed. When cooked (roughly 8-10 minutes later), place the quinoa on a plate to cool.
Step 4: Make the salad dressing. Click here for the link to the peanut lime salad dressing.
Step 5: Place an inch of water in a large pot. Bring to a boil. Place the 2 ears of corn in and let boil for 8 minutes. Remove onto a cutting board to cool. When cooled, run a sharp knife down the corn, cutting off all the kernels.
Step 6: In a large bowl, place the baby spinach, shredded carrot, bean sprouts, corn, quinoa, and cabbage. Toss together.
Step 7: Slice the chicken into bite-sized pieces. Place the chicken in the salad mixture. Add the salad dressing, and place plastic wrap over the bowl. Toss the salad together, mixing in the dressing. Divide into portions, sprinkling sesame seeds on top. ENJOY!