Chicken Satay Salad
Indulge in the vibrant and satisfying flavors of this Chicken Satay Salad, a mouthwatering fusion of Southeast Asian-inspired grilled chicken skewers and a crisp, refreshing medley of greens. Juicy chicken strips are marinated in a fragrant blend of coconut milk, soy sauce, turmeric, and ginger, then grilled to perfection for a smoky, charred finish. Paired with crunchy cucumber, shredded carrot, sweet red bell peppers, and a zingy peanut dressing made with lime juice, honey, and a touch of chili flakes, this salad offers a perfect balance of savory, tangy, and nutty notes. Topped with fresh cilantro and crushed peanuts for added texture and aromatic zest, this recipe is an ideal choice for a healthy, flavorful meal. With just 40 minutes from start to finish, this quick and easy salad is sure to impress at your next lunch or dinner!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons soy sauce
- 0.5 cup coconut milk
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 0.25 cup peanut butter
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 0.5 teaspoon red chili flakes
- 4 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 large carrot, shredded
- 1 medium red bell pepper, sliced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup crushed peanuts
- 8 pieces skewers
Instructions
Cut chicken into thin strips.
In a bowl, combine soy sauce, coconut milk, brown sugar, ground coriander, ground turmeric, minced garlic, and grated ginger. Mix well.
Add the chicken strips to the marinade and coat well. Marinate in the refrigerator for at least 30 minutes.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
In a small bowl, whisk together peanut butter, lime juice, honey, fish sauce, and red chili flakes to create the peanut dressing.
Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
Grill the chicken skewers for about 4-5 minutes on each side or until fully cooked and lightly charred.
In a large serving bowl, combine mixed salad greens, sliced cucumber, shredded carrot, sliced red bell pepper, and chopped cilantro.
Place the grilled chicken skewers on top of the salad.
Drizzle the salad with the peanut dressing and sprinkle with crushed peanuts.
Serve immediately and enjoy the fresh flavors of this chicken satay salad.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 18.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
