Chicken Satay Salad
Prep time
Cook time
Total time
This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
Serves: 2
  • ⅓ cup crunchy peanut butter {I used Kraft}
  • ⅓ cup rice vinegar
  • 2 tbsp water
  • 3 tbsp sesame oil
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tbsp minced ginger
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 2 chicken breasts, sliced into 1 X 2 inch strips {approx}
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1 yellow pepper, thinly julienned
  • 1 cup bean sprouts
  • ⅓ cup salted peanuts
  • green onions, diced {garnish}
  1. Combine all dressing/marinade ingredients and whisk until smooth.
  2. Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  3. Marinate the chicken in the refrigerator for 2 hours or more.
  4. Pre-heat grill to medium high.
  5. Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.
  1. Toss all vegetables in remaining dressing/marinade, a bit at a time {taste and decide how much you'd like, using all the dressing gives a heavily-dressed salad}. Top with peanuts and onions.
Soaking the skewers in water will help prevent them from burning too badly on the grill.
Recipe by Sweet Peas and Saffron at