Grilled Chicken Satay Salad
Savor the vibrant flavors of this Grilled Chicken Satay Salad, a delightful fusion of smoky grilled chicken, crisp vegetables, and a rich, creamy peanut dressing. Tender chicken strips are marinated in a fragrant blend of coconut milk, soy sauce, and warming spices like turmeric and cumin, then grilled to perfection for a slightly charred, caramelized finish. Served atop a refreshing bed of salad greens, crunchy cucumbers, carrots, and red bell peppers, this dish is elevated with a drizzle of tangy-sweet peanut dressing and a sprinkle of roasted peanuts for added crunch. Perfect for a light dinner or a crowd-pleasing lunch, this colorful and protein-packed salad delivers restaurant-quality flavor in just 40 minutes. Healthy, delicious, and easy to make, this recipe is a must-try for fans of Southeast Asian-inspired cuisine!
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Recipe Information
Ingredients
- 500 g chicken breast
- 120 ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp minced garlic
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- 150 g salad greens (e.g., lettuce, arugula, spinach)
- 1 medium cucumber, sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 2 tbsp roasted peanuts, roughly chopped
- 3 tbsp creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tbsp warm water
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the chicken breast into thin strips, about 2–3 inches long, and set aside.
In a medium bowl, mix coconut milk, soy sauce, brown sugar, minced garlic, ground turmeric, and ground cumin to create the marinade.
Add the chicken strips to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated chicken strips onto the skewers and grill for 3–5 minutes per side, until cooked through and slightly charred. Set aside.
Prepare the peanut dressing: In a small bowl, whisk together peanut butter, lime juice, honey, warm water, olive oil, salt, and black pepper until smooth. Adjust consistency by adding more water if necessary.
Assemble the salad: In a large bowl or platter, layer the salad greens, cucumber slices, julienned carrots, and red bell pepper.
Top with the grilled chicken skewers and a sprinkle of chopped roasted peanuts.
Drizzle the salad with the peanut dressing just before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 926 mg | 20% | |
*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.
