Viral Grilled Chicken Pocket Salad

When I need a quick bite but still want a fresh meal, this is what I make! It’s crispy and cold, actually fills you up, and I can put it on the table without making a mess in the kitchen.

I love that it uses a simple shortcut but the flavor is still layered. Grilled chicken and edamame provide protein, quinoa adds texture, and salad and cucumbers give you a crunch that will keep you feeling satisfied.

If you’re going the lazy way, you can mix it right into the bag and shake it up. If you have extra time, stir in the seasoning first so the flavor is even from the first to the last bite!

before starting

Here are the four things that make the biggest difference.

• To fully cool quinoa: Warm quinoa softens the cabbage and makes the dressing feel thin, so I spread it out on a plate to cool it quickly.
• To dry cucumbers: Pat them dry so they don’t water down the salad.
• Make seasoning mix easy: Heat the thick peanut butter and stir for 10 to 15 seconds, then add the oil first to loosen it before adding the vinegar and lime.
• Use a large bag or bowl: If the bag feels crowded, use a large bowl so everything can be evenly coated.

How to Make Viral Grilled Chicken Pocket Salad

You basically stack, drizzle, shake and taste, and it’s ready before you think too much about dinner!

1. Prepare the chicken and quinoa

Shred or shred the grilled chicken and make sure the quinoa is cooked and cooled completely. If the quinoa is hot, the salad will lose its crunch and the salad will go limp faster.

2. Put everything in the bag

Return the chicken to the salad bag and add the coleslaw, diced Persian cucumbers, edamame, scallions and herbs. If the bag is small, move everything to a large bowl so it can be discarded properly.

3. Add seasonings

Drizzle with peanut butter, toasted sesame oil, olive or avocado oil, rice vinegar, lime juice, honey and chili flakes. If you are using ginger or garlic paste, add it immediately.

4. Shake well and stir

Seal the bag and shake vigorously for 20 to 30 seconds, then open and stir well. I always scrape off the bottom corners so everything is evenly coated.

5. Tasting and finishing

Season and adjust with salt and pepper, if desired, and top with sesame seeds or cashews. Serve the salad immediately while it’s at its crispiest!

Recipe Tips and Tricks

Here are my favorite ways to tweak the flavors and make them suitable for different eaters.

• Dial in sweetness: If the vinegar and lime feel harsh, add a little more honey.
• Add more heat your way: Add extra chili crisps to each serving so everyone can control the spiciness.
• Best nut butters to use: Almond butter and sunflower seed butter both work. You can also use tahini for a more sesame flavor.
• Herb Exchange: Cilantro is the easiest and most versatile option here. Basil is great too if you want it to taste more like fresh spring rolls!
• Make it extra herbal: Use more basil and mint for a super fresh, almost spring roll feel.
• Try the sesame ginger variation: Add ginger paste and a little extra toasted sesame oil for a warmer, richer flavor.
• Nut free: Swap the peanut butter for sunflower seed butter and use roasted pumpkin seeds instead of cashews.
• Add fruit for a sweet heat: Add diced mango or a handful of citrus slices before serving.
• Change the compression: Crushed wonton strips, crispy chow mein noodles, or roasted peanuts are all great.

Service concept

There are easy ways to turn this into a full meal depending on our needs.

• Turn it into a package: Spoon into tortillas or lettuce cups for an easy lunch.
• Add cream to compare: If you want to make it richer, top with sliced ​​avocado.
• Make it a bigger bowl: Serve with extra quinoa or rice to stretch it.
• Add something sweet: Serve with pineapple, mango or citrus.
• Light on the dining table: Take out the excess lime cubes and squeeze them.

Store and reheat

This holds up well, especially if you plan on working overtime.

• Store leftovers in the refrigerator: Store in an airtight container for 2 to 3 days.
• Freeze for later use: Freeze shredded chicken and cooked quinoa separately for up to 2 months. Do not freeze prepared salads.
• Reheat gently: Reheat chicken and quinoa briefly, cool, then toss with fresh salad and dressing.
• Use up leftovers: Wrap it up, pile it on top of rice, or stir it into cold noodles.