Chicken Satay Salad with bell peppers / cucumbers / Thai peanut dressing
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.
- 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
- 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
- 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
- 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)
- 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!
The tofu was a huge hit! I just made the tofu, not the salad, for satay skewers to serve to vegetarian guests alongside the Tom Kha Soup from the archives (with the tofu left out). Grilled outside rather than cooking stovetop. Made the dressing without the oil so it was a nice, thick dipping sauce. I'll definitely make this again and try it as a salad, too.0 Helpful
Hands down, one of the best meals yet. I am so glad I have left overs :)0 Helpful
Loved this! The flavorful chicken went very well with the light salad greens. We used shallots instead of onions, because it turned out our onions had gone bad. Made the onion flavor less strong, which is a-ok by me!0 Helpful
This was soooo good! Both my husband and I loved it. He's not even a big salad guy, but the chicken was flavorful and the dressing was superb. We loved the freshness and the extra bite from the raw onion. I liked the extra crunch from the peanuts as well. I downloaded this one to my computer and definitely have plans to make it again.0 Helpful
This was very tasty! I added some left over coleslaw mix for some crunch and served with rice for my kids that won't eat salad.0 Helpful