Paired with a Pale Ale
Good morning, everyone. I have another repost for you today, and it comes in the form of Thai chopped chicken salad quinoa bowls! Yes, I have yet another bowl recipe for you today. This recipe is definitely one of my favorites I’ve ever shared, and it’s not just because all of the ingredients are assembled so beautifully in bowl fashion. I love this Thai chopped chicken salad quinoa bowls because it is so full of flavor a texture.
Let’s start with the texture. I think that’s what really sets this bowl recipe apart from the others. It has soooooo much texture. From the creamy avocado to the tender chicken and the crispy veggies to the fluffy quinoa, these Thai chopped chicken salad quinoa bowls go above and beyond in the texture department.
Next, comes the flavor. I have always been drawn to Thai flavor, especially when it comes to peanut dressings. That’s the next thing I love about this recipe: the dressing. It is such a simple, yet unique recipe and really adds some dimension to a very simply made bowl.
What I also love about this recipe is how perfect it is anytime of year and how quickly you can change it up when you swap out the veggies. Use whatever is in season at the time. Bell peppers you can find all year round, which is why I used it in this recipe, but zucchini and other squash are two ingredients I love to add when in season.
I hope you guys fall in love with this recipe just as much as I did. Pair it with a pale ale and enjoy!