
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.
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.
For a smoother dressing, use smooth peanut butter instead of crunchy. The dressing can be made up to 2 days ahead and kept chilled. Do not overcrowd the pan when cooking the chicken, or it will steam instead of charring.