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1 Comment If you love chicken satay but want to add more veggies? I have the recipe for you. This delicious and easy chicken satay salad recipe is so good! It’s easy to make and just the perfect quick weeknight meal.
Chicken Satay Salad
There is something so satisfying about chicken satay. I love adding a peanut sauce to just about anything and everything so maybe I am a little biased. But most of the time when I eat a chicken satay it is when it’s summer and barbecue season. I figured I need something just a little bit more healthy so I naturally added some veggies to create one of my new favorite healthy meals. You can absolutely serve this as a stand alone meal and is done in under half an hour. Do keep in mind that the best result is if you marinate the boneless chicken breasts for an hour. That will increase flavor.
What Goes Into Satay Chicken Salad?
Now this is one of those recipes that is really easy to adjust but I have used the following ingredients.
- chicken breast – you can also use chicken thighs if you want
- romaine lettuce – or use any other lettuce you like. I love the crunch in the romaine, so that is one of my favorite lettuce types
- cucumber
- onion – I used red onion
- bell pepper – I used pre-roasted bell peppers
- cherry tomatoes
- pomegranate seeds – optional
- green onions – spring onions
In addition to the above you will also need extra ingredients for making the marinade (soy sauce, curry madras seasoning, cumin, garlic, olive oil) and for making the peanut sauce. You can go with my quick peanut satay sauce recipe or with the one mentioned below which is with almond paste instead of peanut butter.
How To Make The Salad
You start making the salad by taking a large bowl and adding the ingredients for the marinade. Mix it through and add the chicken strips. Make sure all chicken is covered with the marinade, cover with plastic wrap and set in the fridge to marinate for about an hour. In the mean time you can prepare the rest of the salad.
Once the chicken is marinated you can use a grill pan or simply a large skillet to prepare the chicken satay. The sauce is super easy to make. Just add all the ingredients to a small sauce pan and mix until it combines. Almond paste can be a bit harder to mix as it tends to be quite stiff, but if you heat it a little it will be easier.
Now take a serving bowl, add all the veggies, top with the chicken and the satay sauce and your chicken satay salad is ready to serve! I love adding a few lime wedges to the serving bowl as well.
Additions and Variations
Now the fun part about this dish is that it is very easy to make variations. You can make a spicy peanut dressing by adding some crispy chili oil or chilli sauce to the mix and a little fish sauce is also a great addition. Instead of the honey you can use brown sugar and the lime juice can be replaced by rice vinegar or another type of vinegar. The tbsp soy sauce can be replaced with coconut aminos if you do not want to use soy sauce.
In terms of the veggies used you can add some edamame beans, creamy avocado or purple cabbage. I like sprinkling the salad with some chili peppers or fresh cilantro. As mentioned this is a perfect base salad to build your favorite chicken satay salad with. There is no right or wrong here and it’s absolutely very flexible. You can turn this into a satay chicken noodle salad as well by adding noodles to the vegetables.
Other Easy Salads
- Cobb salad
- Fennel salad with goat cheese
- Poke bowl with avocado
- Belgian endive salad with tomatoes
- Pasta salad with steak and chorizo
Chicken satay salad
Ingredients
Marinade
- 300 g chicken breast diced
- 1 tbsp soy sauce
- ½ tsp curry madras
- ¼ tsp cumin
- 1 clove of garlic mashed
- 1 tbsp olive oil
Satay sauce
- 2-3 tbsp almond paste
- 1 tsp honey
- 50-100 ml coconut milk
- 1 tsp grated fresh ginger
- 1/2 tbsp lime juice
Salad
- 200 g romaine lettuce
- ¼ cucumber diced
- 1 red onion sliced into rings
- 1 roasted bell pepper cut into strips
- 100 g cherry tomatoes cut into quarters
- 2 tbsp pomegranate seeds
- 1 spring onion sliced into rings
Instructions
- Start by making the marinade. Mix the soy sauce with the curry powder, garlic, cumin and honey. Mix well. Mix the chicken breast with the marinade, cover and leave to marinate for about an hour.
- In the meantime, make the satay sauce by mixing the almond paste with the honey, coconut milk, grated ginger and lime juice. Taste and see if anything is missing, and add salt and pepper if necessary.
- In a large mixing bowl, mix the romaine lettuce with the cucumber, red onion, roasted bell pepper and cherry tomatoes. Divide between two plates.
- Heat a large frying pan with some oil and fry the chicken until golden brown and cooked through.
- Divide the chicken over the lettuce and serve with the satay sauce. Finally, sprinkle the pomegranate seeds and spring onion over the top.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Love chicken satay but want to add a bit more vegetables to it? This chicken satay salad is perfect for that.