Crispy Quinoa Chicken Salad

0 Marinate the chicken thighs in the teriyaki sauce. Set aside.
1 Preheat the oven to 400 F.
2 Add the quinoa to a pot with the cup of water and bring to a boil. Once boiling, reduce flame to simmer and let cook for about 10-12 minutes until all of the liquid is absorbed. Fluff with a fork once ready.
3 Transfer the cooked quinoa to a parchment lined baking sheet and mix with about 2 tbsp of olive oil and a tbsp of soy sauce. Flatten down to spread across the pan.
4 Bake for about 25-28 minutes on the top rack, tossing halfway through until browned and crisp.
5 While the quinoa bakes, cook the chicken. To bake the chicken,  add it to a sheet-pan with a drizzle of olive oil. Bake for 20 minutes on 400 F, flipping halfway through. To grill the chicken on the stovetop, heat a skillet or grill pan on medium heat with a drizzle of olive oil. Cook the chicken for about 4-5 minutes per side until browned. Once ready, slice into strips.
6 In the meantime, prepare the honey cilantro dressing by blending all of the ingredients together in a small food processor or blender.
7 Add the finely chopped kale and cabbage to a salad bowl or shallow serving platter and massage with half of the dressing.
8 Add the chopped apples, avocado, crispy quinoa and sliced chicken on top, then pour the remaining dressing over the top.
9 Mix well and serve. Leftovers can be refrigerated for up to 3-4 days.
10 Pro tip: I love to serve leftovers in a wrap, then grill the wrap on a pan to toast.