A colorful bowl filled with fluffy quinoa, sliced steamed chicken, and vibrant greens, drizzled with a light dressing and topped with sesame seeds.

Steamed Chicken Quinoa Salad with Asian Greens

A vibrant salad featuring tender steamed chicken, fluffy quinoa, and a mix of fresh Asian greens, lightly dressed for a nourishing meal.

Salad
Prep 20m · Cook 30m · Total 50m
10 ingredients

This dish draws inspiration from the vibrant culinary traditions of Myanmar, where fresh ingredients and bold flavors reign. The combination of steamed chicken and quinoa reflects health-conscious choices while embracing the embrace of nourishing grains popular in both Myanmar and the U.S. The use of seasonal greens adds freshness, embodying the ideals of well-being during January. Inspired by Inside a Scam Complex’s Detailed Playbook and Initial Obamacare Enrollment Drops by 1.4 Million as Expiring ACA Subsidies Drive Up Premiums.

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Steamed Chicken Quinoa Salad with Asian Greens
A realistic photo of Steamed Chicken Quinoa Salad with Asian Greens: A colorful bowl filled with fluffy quinoa, sliced steamed chicken, and vibrant greens, drizzled with a light dressing and topped with sesame seeds.
Photography & Composition
- Camera angle: eye-level
- Framing / crop: partial out-of-frame
- Setting / surface / props: wooden cutting board
- Lighting style: candlelight
- Mood / narrative: seasonally inspired
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- No centered plating if last image was centered.

Instructions

  1. In a medium pot, bring 500 ml of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. While the quinoa cooks, season the chicken breasts with salt and steam them in a steamer basket over boiling water for 20 minutes or until cooked through. Let them rest before slicing.
  3. In the last 5 minutes of cooking the chicken, add the chopped bok choy and julienned carrot to the steamer to wilt slightly.
  4. In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and honey to create the dressing.
  5. Fluff the quinoa with a fork and transfer it to a large bowl. Top with sliced chicken, steamed bok choy, and carrot. Drizzle with the dressing and toss gently.
  6. Garnish with sesame seeds before serving.