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Introducing my Chicken Satay Salad! It is the perfect mix of Asian flavours and a fresh chicken salad. The peanut sauce is absolutely delightful. With only 10 minutes of prep time and 10 minutes to cook, this is the perfect weeknight dinner.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Asian dishes are some of my favourites! The flavours are always so delicious and the ingredients so fresh! This Satay Chicken Salad is no different!
Overall, this is a fairly basic chicken salad, but the satay dressing really brings it up into a culinary experience. If you are a fan of peanut chicken salads, you should definitely give this one a try!
Ingredients to make Chicken Satay Salad
For the chicken:
- Chicken Breast – is my favourite type of meat for this salad. If you have any spare try my Chicken Pasta Bake.
- Salt and Pepper – season the chicken.
For the satay dressing:
- Peanut Butter – gives a delicious peanut buttery flavour to the satay sauce.
- Maple Syrup – brings a natural sweetness.
- Tamari – is essentially a gluten-free version of soy sauce.
- Sesame Oil – pairs perfectly with Tamari.
- Lime – I like juice fresh from a lime, but you could also use bottled lime juice.
- Onion Powder – gives a great umami flavour.
- Garlic Powder – is one of my go-to seasonings in savoury meals.
For the salad:
- Shredded Red Cabbage – gives a great colour and texture to this salad.
- Lettuce – I used iceberg, but romaine lettuce would also work great.
- Red Pepper – should be seeded and sliced before using.
- Cucumber – adds a great crunch and fresh flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken – You could try beef or tofu.
- Maple Syrup – You could use a combination of brown sugar and water.
- Tamari – Soy sauce or amino acids are great substitutes.
- Dressing Seasonings – Another Asian flavour you might try is ginger.
- Vegetables – You could add or substitute other vegetables such as carrot or other colours of bell pepper.
Variations
- Spicy – add some chillies to the salad or drizzle a sweet chilli sauce on top.
- Deluxe – Top with some fresh herbs like coriander and a bit of green onion.
- Kid friendly – for a sweeter dressing, increase the syrup. Adjust the veg to your kids’ liking.
How to make Chicken Satay Salad
Step 1: Firstly, make the dressing. Add all ingredients into a bowl and whisk until a smooth dressing forms.
Step 2: Cut the chicken into bite-size pieces, and season with salt and pepper.
Step 3: Add half the dressing to the chicken and stir to coat the chicken evenly.
Refrigerate the chicken for up to 1 hour if you have spare time. If you’re in a rush then head to the next step.
Step 4: Prepare your grill or grill pan and set to medium-high heat. Arrange the chicken onto the wooden skewers and grill the chicken skewers until the inner temperature reaches 73°C/165°F or 10-12 minutes.
Step 5: To assemble; whisk the remaining dressing with the lime juice.
Add the cabbage, lettuce, and red pepper into a large bowl. Pour over the dressing and toss to coat the salad.
Step 6: Once the chicken is cooked, remove the chicken from the skewers and add it on top of the salad, or serve the chicken on the skewers as it is, with the salad on the side.
Hint: Cook time will depend on the size of the chicken pieces.
Leftovers
If you have leftover Thai chicken salad, store in an airtight container in the fridge for 3-5 days. It is best if you can serve it separate from the dressing.
Recipe FAQs
It can sometimes have a bit of a kick, but shouldn’t be overly spicy. My recipe doesn’t call for any spicy ingredients, but you can definitely add a bit of spice if that’s your preference!
No! If you’d like to do this recipe with chicken strips or bite-sized pieces of chicken, it will be just as delicious.
More Salad recipes
- Vegan Potato Salad
- Beetroot Salad
- Aubergine Salad
- Courgette Salad
- Prawn Salad
- Roasted Pumpkin Salad
- Three Bean Salad
- Tofu Salad
- Tuna Pasta Salad
- Rocket Salad
- Cold Noodle Salad
You might also like
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Air Fryer Chicken Fajitas
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Dips/Sauces
Peanut Salad Dressing
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Cold Noodle Salad
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Chicken Satay Salad
Ingredients
For the chicken:
- 1 chicken breast, 200g
- Salt and pepper, to taste
For the Satay dressing:
- 3 tbsp peanut butter
- 3 tbsp maple syrup
- 2 tbsp tamari
- 1 tbsp sesame oil
- ½ juice lime
- ½ tsp onion powder
- ¼ tsp garlic powder
For the salad:
- ½ juice lime
- 2 cups shredded red cabbage
- 2 cups lettuce, I used iceberg
- ½ cup red pepper, seeded, sliced
- 1 medium cucumber, sliced
Instructions
- Firstly, make the dressing. Add all ingredients into a bowl and whisk until a smooth dressing forms.
- Cut the chicken into bite-size pieces, and season the chicken with salt and pepper.
- Add half the dressing to the chicken and stir to coat the chicken evenly.Refrigerate the chicken for up to 1 hour if you have spare time. If you’re in a rush then head to the next step.
- Prepare your grill or grill pan and set to medium-high heat. Arrange the chicken onto the skewers and grill the chicken until the inner temperature reaches 73°C/165°F or 10-12 minutes.
- To assemble; add the cabbage, lettuce, red pepper and the juice from the leftover half of lime into a large bowl. Pour over the dressing and toss to coat the salad.
- To serve: once the chicken is cooked, you can remove the chicken from the skewers and add it on top of the salad, or serve the chicken on the skewers as it is, with the salad on the side.
Absolutely loved this recipe! The sauce was delicious.
Thanks!!
Wow! Another big hit with us, thanks, James. The sauce is so yummy and I marinated the chicken in it for a few hours beforehand. The whole meal was ready less than 30 minutes.
I changed the quantity to one chicken fillet each (mine were not the big plump ones) so it might be an idea to give an approx portion size in grams per person?
Also, do check the references to the lime which is a bit confusing. It seems to suggest two points to add it – in the sauce mix before adding to chicken and also mentioned later for the salad dressing. So I decided to put half in the sauce for the marinade and the other half in the rest of the sauce for the salad dressing.
Many thanks!
Hey Terry, glad you enjoyed it and good pointers. I will amend those in the post!