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–+ servings
Two grilled chicken satay salads with a bottle of peanut dressing.
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time10 minutes
Marinating Time3 hours
Total Time3 hours 30 minutes
Course: Main Course, Salad
Cuisine: Asian
Diet: Gluten Free, Low Lactose
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