Chicken Satay Salad with Peanut Lime Dressing

Name: Chicken Satay Salad with Peanut Lime Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 3 chicken breast fillets; 3 Little Gem lettuce hearts cut into wedges; 1/4 white cabbage finely shredded; 1/2 cucumber halved, seeded and sliced; 2 clove garlic, minced; 1 bunch spring onions, sliced; 1 small bunch small bunch of coriander leaves roughly chopped; 3 tbsp soy sauce; 2 tsp medium curry powder; 2 tsp soft brown sugar; 2 tbsp crunchy peanut butter; 2 tbsp sweet chilli sauce; 2 tbsp lime juice; 1 lime cut into wedges to serve

This chicken satay salad is fresh, colorful, and packed with bold Southeast Asian-inspired flavor. Juicy griddled chicken, crisp lettuce, cabbage, and cucumber are finished with a creamy peanut lime dressing for an easy high-protein meal.

Servings4 Portions

Prep Time30 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chicken breast fillets
3
Little Gem lettuce hearts cut into wedges
3
white cabbage finely shredded
0.3
cucumber halved, seeded and sliced
0.5
garlic, minced
2 clove
spring onions, sliced
1 bunch
small bunch of coriander leaves roughly chopped
1 small bunch
soy sauce
3 tbsp
medium curry powder
2 tsp
soft brown sugar
2 tsp
crunchy peanut butter
2 tbsp
sweet chilli sauce
2 tbsp
lime juice
2 tbsp
lime cut into wedges to serve
1

Step-by-Step Instructions

In a shallow dish, whisk together 2 tbsp soy sauce, the curry powder, minced garlic, and brown sugar until the sugar dissolves. Slice each chicken breast horizontally to make thinner cutlets, add them to the marinade, and turn to coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

To make the dressing, stir together the peanut butter, sweet chilli sauce, lime juice, 1 tbsp soy sauce, and 2 tbsp water until smooth and pourable. If needed, add a little more water, 1 tsp at a time, to loosen it.

Heat a non-stick griddle pan over high heat. Cook the chicken in batches for 3 to 4 minutes per side, or until lightly charred and cooked through. Transfer to a board and let it rest for 5 minutes before slicing.

In a large bowl or on a serving platter, combine the Little Gem lettuce, shredded cabbage, cucumber, most of the spring onions, and most of the coriander. Top with the sliced chicken, drizzle over the peanut dressing, and finish with the remaining spring onions and coriander. Serve with lime wedges on the side.