Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 30 minTotal: 50 min

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

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. 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)
  3. 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)
  4. Cucumbers / Romaine - Prep as directed and combine. (Can be done up to 1 day ahead)

Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. 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.
  3. While chicken cooks, toss together cucumbers, lettuce, onions, and bell peppers. Toss with half of the Thai peanut dressing. Divide salad between serving plates.
  4. Top each salad with chicken, peanuts, and more dressing if you’d like. Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 15 reviews

Delicious!

By: Catherine
Posted: Dec 13, 2019
Diet: Gluten-free

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.

By: Kristen
Posted: Dec 11, 2019
Diet: Original

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.

By: Cassandra
Posted: Dec 10, 2019
Diet: Original

I also kept the dressing separate for better leftovers. Our salad came out too oniony and too salty (it seems every time I use soy sauce it gets too salty. Maybe reduced sodium soy sauce is not the same as low sodium soy sauce?)--maybe my fault more than the fault of the recipe. Also the fish sauce stunk up the kitchen! Didn't love this one, but thought it was okay.

By: Victoria
Posted: Dec 09, 2019
Diet: Original

We all loved this, really nice flavours. I forgot to add the peanuts 🤦 but was still good. Served with veggie gyoza and some chicken for the meat eaters.

By: Nicki
Posted: Dec 09, 2019
Diet: Vegetarian

I really liked this but my son did not. This is the first dish I've made from this site that he didn't love. His loss. I get to eat the rest. I kept the dressing separate, the better to enjoy leftovers.

By: Sandy
Posted: Dec 09, 2019
Diet: Original