Chicken Satay Salad
with bell peppers / cucumbers / Thai peanut dressing

Name: Chicken Satay Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, thinly sliced; 1 Bell peppers, red or yellow, thinly sliced; 12 oz Cucumbers, chopped; 2 hearts Lettuce, romaine, chopped (sub any salad greens); 1 Tbsp Oil, cooking; 1/3 cup Peanuts; 3 cloves Garlic, chopped; 1 lb Chicken breast, boneless and skinless, sliced; 1/2 cup Coconut milk, light; 1 Tbsp Fish sauce (sub low-sodium soy sauce); 1/2 tsp Turmeric; 1/2 tsp Curry powder, mild; 1/2 tsp Coriander, ground; 1 1/2 Tbsp Coconut milk, light; 1 1/2 Tbsp Soy sauce, low-sodium; 1 1/2 Tbsp Peanut butter, creamy; 2 tsp Brown sugar; 2 tsp Curry paste, red; 4 Tbsp Oil, cooking; 2 tsp Lime juice

Active: 30 Total: 50

Original GF Paleo Vegetarian

Thai Chicken Satay is usually served on skewers and grilled, but this version keeps things simple by cooking the marinated meat on a skillet or indoor grill pan. A creamy, rich peanut dressing adds to the Thai inspiration of this meal.

Ingredients

Metric

Servings:

Chicken Satay Salad:

Onions, medium and red - 1/2 , thinly sliced
Bell peppers, red or yellow - 1 , thinly sliced
Cucumbers - 12 oz , chopped
Lettuce, romaine - 2 hearts , chopped (sub any salad greens)
Oil, cooking - 1 Tbsp
Peanuts - 1/3 cup

Coconut Marinated Chicken:

Garlic - 3 cloves , chopped
Chicken breast, boneless and skinless - 1 lb , sliced
Coconut milk, light - 1/2 cup
Fish sauce - 1 Tbsp (sub low-sodium soy sauce)
Turmeric - 1/2 tsp
Curry powder, mild - 1/2 tsp
Coriander, ground - 1/2 tsp

Thai Peanut Dressing:

Coconut milk, light - 1 1/2 Tbsp
Soy sauce, low-sodium - 1 1/2 Tbsp
Peanut butter, creamy - 1 1/2 Tbsp
Brown sugar - 2 tsp
Curry paste, red - 2 tsp
Oil, cooking - 4 Tbsp
Lime juice - 2 tsp

Prep

Onions / Bell peppers / Garlic - Prep as directed. Store separately. (Note: As written, the onions and bell peppers will be added to the salad raw. If you prefer them cooked, you can saute them together with a bit of oil. Or, you can take some of the bite out of the onions by pickling them. To do this, toss the onions with enough rice vinegar to cover and refrigerate until you’re ready to use them.) (Can be done up to 5 days ahead)
Marinate chicken - Slice chicken into strips. Combine with coconut milk (portion for marinated chicken), fish sauce, turmeric, curry powder, coriander, and garlic. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Make dressing - In a microwave-safe bowl or jar, combine coconut milk (portion for dressing), soy sauce, peanut butter, brown sugar, and curry paste. Heat on high until peanut butter melts, 30 to 60 seconds. Stir to combine. Whisk in oil (portion for dressing) and lime juice until smooth. (Can be done up to 5 days ahead)
Cucumbers / Romaine - Prep as directed and combine. (Can be done up to 1 day ahead)

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Make

Remove chicken from marinade (discard marinade) and season with some salt and pepper.
Heat a grill pan or skillet with oil (portion for salad) over medium heat. Add chicken and sear on all sides until cooked through, ~8 minutes total.
While chicken cooks, toss together cucumbers, lettuce, onions, and bell peppers. Toss with half of the Thai peanut dressing. Divide salad between serving plates.
Top each salad with chicken, peanuts, and more dressing if you’d like. Enjoy!

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