Go Back
–+ servings
overhead view of chicken satay salad on a plate
Print Recipe
5 from 5 votes

Chicken Satay Salad

This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
Prep Time2 hours 20 minutes
Cook Time10 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 536kcal
Author: Denise Bustard

Ingredients

Dressing/Marinade

  • ⅓ cup peanut butter
  • ⅓ cup rice vinegar
  • 2 tablespoons water
  • 3 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 1 tablespoon minced ginger see note 1
  • 1 tablespoon brown sugar
  • 1 teaspoon red pepper flakes

Salad

  • 2 chicken breasts sliced into 1 X 2 inch strips (see note 2)
  • 2 cups shredded cabbage
  • 1 carrot shredded
  • 1 yellow pepper thinly julienned
  • 1 cup bean sprouts
  • ⅓ cup salted peanuts
  • green onions diced {garnish}

Instructions

Chicken:

  • Combine all dressing/marinade ingredients and whisk until smooth.
  • Slice chicken and place in a shallow bowl or reusable bag. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  • Marinate the chicken in the refrigerator for 2 - 24 hours.
  • Pre-heat grill to medium high. Make sure it is clean and brushed with oil.
  • Thread chicken onto skewers (see note 3) and grill for 5 minutes a side, until cooked through.

Salad:

  • 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.

Video

Notes

1- this dressing is heavy on the ginger flavor, feel free to reduce the amount if you are not a fan of strong ginger flavor.
2- you may swap the chicken breasts for boneless skinless chicken thighs.
3- if using wooden skewers, be sure to soak in water for 30 minutes before grilling to prevent them from burning and breaking.
 
Storage
Due to the bean sprouts in this salad, it does not keep well. For a modified meal prep-friendly version of this recipe, go here.
 
Prep ahead
  • Veggies may be chopped up to 4 days ahead
  • Dressing/marinade may be prepared up to 1 week ahead

Nutrition

Serving: 1/4 batch | Calories: 536kcal | Carbohydrates: 17g | Protein: 35g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 815mg | Potassium: 891mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2824IU | Vitamin C: 74mg | Calcium: 53mg | Iron: 2mg