This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
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.
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
- Veggies may be chopped up to 4 days ahead
- Dressing/marinade may be prepared up to 1 week ahead