Quinoa Salad Topped with Lemongrass Chicken

• Crush or mince the garlic.
• Peel the outer layer of the lemongrass. Thinly slice the lemongrass.
• In a bowl, mix the chicken thighs with the lemongrass, ketjap and half of the garlic.
• Deseed and roughly chop the green chilli pepper. Zest and cut the lime into 6 wedges.

• Heat the sunflower oil in a frying pan over medium-high heat and fry the chicken for 5 - 7 minutes per side, or until done.
• In the meantime, finely chop the scallions and separate the white parts from the green.
• Add the white part of the scallions to the chicken and fry with together for the last 1 - 2 minutes of cooking time.
• Grate the carrots.

• Add the green chili pepper, lime zest, the juice of one lime wedge per person, the rest of the garlic, half of the green part of the scallions, the reserved baby spinach and the Thai basil to a tall container.
• Add the fish sauce*, extra virgin olive oil, honey, mayonnaise, and 1 tbsp water per person to the same container.
• Blend everything into a smooth dressing with an immersion blender. Season with salt and pepper to taste. 

*Take care, this ingredient is salty! Use as preferred.

• Roughly chop the peanuts. 
• Mix the quinoa, baby spinach, red cabbage, grated carrot, the rest of the green scallions, and half of the dressing in a large salad bowl.
• Season with salt and pepper and mix well. 
• Slice the chicken.