Description
This unforgettable Chicken Satay Salad combines tender marinated grilled chicken with crisp fresh greens, vibrant vegetables, and a silky creamy peanut sauce. Ready in just 20 minutes, this restaurant-quality dish is bursting with bold Asian flavors and makes the perfect healthy weeknight dinner or impressive entertaining option.
Ingredients
– 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
– 3 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon honey
– 6 cups mixed greens (spinach, arugula, romaine blend)
– 1 cucumber, julienned
– 1 red bell pepper, thinly sliced
– 2 medium carrots, shredded
– 1/4 cup fresh cilantro, chopped
– 1/4 cup roasted peanuts, crushed
– 2 tablespoons sesame seeds
For the Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 clove garlic, minced
– 1/2 teaspoon red pepper flakes (optional)
– 2-3 tablespoons water (to thin sauce)
Instructions
1. – In a bowl, combine soy sauce, lime juice, minced garlic, grated ginger, and honey. Add chicken cubes and marinate for 10 minutes.
2. – While chicken marinates, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, and red pepper flakes. Add water gradually until sauce reaches desired consistency (creamy but pourable).
3. – Heat a grill pan or outdoor grill to medium-high heat. Thread marinated chicken onto wooden or metal skewers (if using wooden, soak in water first for 30 minutes).
4. – Grill chicken skewers for 6-8 minutes, turning occasionally, until cooked through and lightly charred (internal temperature 165°F).
5. – While chicken grills, arrange mixed greens on serving plates or a large platter. Top with cucumber, bell pepper, carrots, and fresh cilantro.
6. – Remove chicken from skewers and place on top of the salad.
7. – Drizzle peanut sauce generously over the salad and chicken. Garnish with crushed peanuts and sesame seeds.
8. – Serve immediately with extra peanut sauce on the side and lime wedges for squeezing.
Notes
Prep tip: Marinate chicken up to 2 hours ahead for deeper flavor. Make the peanut sauce up to 3 days ahead and store in the refrigerator. For a vegetarian version, substitute chicken with extra-firm tofu or chickpeas. Nut allergy note: Use sunflower seed butter instead of peanut butter for a delicious allergen-friendly alternative. Best served fresh, but leftover salad components can be stored separately for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Main Courses
- Method: Grilling, Stovetop
- Cuisine: Asian, Thai