Satay Chicken Salad

This salad is anything but boring – fresh, crispy vegetables, herbs and lettuce are combined with satay-style chicken with a creamy, peanutty dressing. It’s light, healthy and delicious!

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Prepare the dressing (store it in a glass jar in the fridge)


Ingredients

  • 2 Tbsp smooth peanut butter
  • 2-3 Tbsp tamari
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp ginger (grated)


Method

  1. Add all of the ingredients to a glass jar and shake well to combine.
  • The dressing calls for 2-3 Tbsp of tamari – give it a taste and see what you’d prefer. Some people like it a little saltier than others.
  • If your peanut butter is a little thick (getting to the bottom of the jar) then you might need to add a little bit of water to the dressing to thin it out a bit.

Vegetables

  • Add some avocado for some healthy fats.
  • Add some cherry tomatoes.

 

Protein

  • For a vegetarian option swap out the chicken for tofu, simply cut 600g of tofu into bite sized cubes and cook in the same marinade as the chicken (but omit the curry paste). Pan-fry for a few minutes on each side in a little coconut oil. 

 

Other

  • Swap out the cashews for peanuts.
  • Swap out the smooth peanut butter for crunchy peanut butter.
Ingredients

Chicken

  • 600g chicken thighs (cut into bite-sized pieces)
  • 2 Tbsp tamari
  • 1 tbsp sweet chilli sauce
  • 2 tsp curry powder
  • 1 Tbsp fresh ginger (grated)
  • 1 clove garlic (crushed) 

 

Salad

  • 120g baby cos (1 bag) 
  • 1 carrot (julienned) 
  • 1 red capsicum (sliced) 
  • ½ cucumber (sliced) 
  • ¼ cup mint (roughly chopped)
  • ¼ cup coriander 
  • ¼ cup cashews (roughly chopped)
  • 2 Tbsp crispy shallots (optional) 

 

Dressing 

  • 2 Tbsp smooth peanut butter
  • 2-3 Tbsp tamari (depending on how salty you like it) 
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp ginger (grated)
Method
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the chicken thighs to a mixing bowl, then add the tamari, sweet chilli, curry powder, ginger and garlic; toss well to coat. Set aside while the oven comes to temperature.

  3. To make the dressing, simply add all the ingredients to a glass jar and shake well to combine.

  4. Pop the chicken on a lined baking tray and place in the oven to cook for 35 minutes or until golden brown and cooked through.

  5. While the chicken is cooking, prepare all of the salad ingredients, then add them to a large salad bowl.

  6. Once the chicken has cooked, slice it into pieces and add to the salad. Pour over the dressing and toss well before serving. 

 

Variations

Vegetables

  • Add some avocado for some healthy fats.
  • Add some cherry tomatoes.

 

Protein

  • For a vegetarian option swap out the chicken for tofu, simply cut 600g of tofu into bite sized cubes and cook in the same marinade as the chicken (but omit the curry paste). Pan-fry for a few minutes on each side in a little coconut oil. 

 

Other

  • Swap out the cashews for peanuts.
  • Swap out the smooth peanut butter for crunchy peanut butter.

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