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5 from 3 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 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Thai
Servings: 2



  • 1/3 cup crunchy peanut butter {I used Kraft}
  • 1/3 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
  • 1/3 cup salted peanuts
  • green onions diced {garnish}



  • Combine all dressing/marinade ingredients and whisk until smooth.
  • Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  • Marinate the chicken in the refrigerator for 2 hours or more.
  • Pre-heat grill to medium high.
  • Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.


  • 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.