Chicken Satay Salad [With Homemade Peanut Dressing]
This Chicken Satay Salad - inspired by the classic appetizer - is full of amazing colors, flavors, and textures. A delicious main dish salad!
Servings: 2 Servings
Calories: 736kcal
Equipment
- Bamboo skewers
Ingredients
Marinated Chicken:
- 2 small Boneless Skinless Chicken Breasts
- ¼ cup Coconut Milk
- 1 tablespoon Gluten-Free Soy Sauce or coconut aminos
- 1 tablespoon Light Brown Sugar Packed
- 1 tablespoon Lime Juice
- 2 Garlic Cloves Pressed or minced
- 2 teaspoon Curry Powder
- Salt
- Pepper
- Sriracha or red pepper flakes to taste
Peanut Dressing:
- ⅓ cup Creamy peanut butter
- ⅓ cup Canned coconut milk
- 2 tablespoon Cilantro
- 1 teaspoon Brown sugar
- 1 tablespoon Gluten Free Soy sauce
- 2 tablespoon Lime juice or Calamansi juice
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Fish sauce
- Sriracha or red pepper flakes to taste
Salad Assembly:
- 2 Base Salads or 4 cups salad greens
- ½ cup Red Cabbage sliced
- 2 Green Onions thinly sliced
- ⅓ cup Carrots Julienne or grated
- ½ Red Bell Pepper
- ¼ cup Peanuts
- Cilantro
- Lime wedges for garnish
Instructions
Marinated Chicken:
- Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.
- Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking.
- Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.
Peanut Dressing
- Measure all ingredients into a mini food processor, blitz until well combined.
- Chill until serving.
Salad Assembly:
- Soak wooden skewers in hot water for 30 minutes
- Fluff the base salads, or divide salad greens between 2 bowls.
- Arrange vegetables, peanuts, and cilantro over the base salads / salad greens. Set aside.
- Preheat your grill, spray grill with nonstick spray.
- Thread chicken pieces onto skewers.
- Grill chicken until cooked through- juices should run clear.
- Arrange chicken skewers over the prepared salads, garnish with lime wedges.
- Serve immediately, with peanut dressing
Notes
See post for more details on my use of base salads.
Nutrition
Calories: 736kcal | Carbohydrates: 37g | Protein: 44g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1119mg | Potassium: 1429mg | Fiber: 8g | Sugar: 18g | Vitamin A: 5865IU | Vitamin C: 84mg | Calcium: 124mg | Iron: 5mg
