Grilled Chicken Satay Salad
A vibrant salad featuring tender grilled chicken, fresh vegetables, and a rich peanut sauce, perfect for a healthy lunch or light dinner.
Ingredients
Chicken Preparation
- 2 pieces skinless, boneless chicken breasts (about 1 pound) Sliced into strips for quicker cooking
- 7 tablespoons Thai peanut sauce 2 tablespoons for marinating, 5 tablespoons for dressing
- 3 tablespoons vegetable oil 2½ tablespoons for dressing
- 0.25 teaspoon Kosher salt Use to taste
- 1 dash freshly ground pepper Use to taste
Salad Ingredients
- 2 tablespoons fresh lime juice
- 1 head romaine lettuce, sliced
- 0.5 pieces English cucumber or 2 Persian cucumbers, cut into matchsticks
- 1 medium carrot, halved lengthwise and thinly sliced
- 1 pieces red bell pepper, thinly sliced
- 0.25 cup roughly chopped fresh cilantro Plus more for topping
- 3 tablespoons chopped roasted salted peanuts
Instructions
Preparation
- Preheat a grill or grill pan to medium-high heat.
- Slice the chicken breasts into strips.
- In a bowl, toss the chicken with 2 tablespoons peanut sauce, ½ tablespoon vegetable oil, ¼ teaspoon salt, and pepper to taste.
Cooking
- Grill the chicken until just cooked through, about 2 minutes per side, then transfer to a plate.
Salad Assembly
- In a large bowl, whisk together the remaining 5 tablespoons peanut sauce, 2½ tablespoons vegetable oil, lime juice, and 2 tablespoons water.
- Add the lettuce, cucumber, carrot, bell pepper, and cilantro to the dressing and toss well.
- Season the salad with salt and pepper. Divide it among bowls.
- Top each bowl with the grilled chicken.
- Finish by sprinkling with peanuts and extra cilantro.
Notes
Serve warm or at room temperature. Drizzle with extra peanut sauce and garnish with cilantro for presentation.