Peanut Chicken & Quinoa Salad

Instructions

1. Cook the quinoa

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cool water 30 seconds to 1 minute.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Roughly chop the peanuts. In a small bowl, combine the grated carrots and soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame dressing, ponzu sauce, mirin, and a drizzle of olive oil.

3. Cook the chicken

   Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4. Make the salad & serve your dish

   To the bowl of dressing, add the chopped lettuce, cooked quinoa, and sliced cucumber; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the marinated carrots, cooked chicken, and seasoned avocado. Garnish with the chopped peanuts. Enjoy!