Chicken Satay Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 skinless, boneless chicken breasts (about 1 pound)
  • 7 tablespoons (about 1/2 cup) Thai peanut sauce
  • 3 tablespoons vegetable oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons fresh lime juice
  • 1 head romaine lettuce, sliced
  • 1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
  • 1 medium carrot, halved lengthwise and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/4 cup roughly chopped fresh cilantro, plus more for topping
  • 3 tablespoons chopped roasted salted peanuts
Directions
  • Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.

  • Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.

  • Photograph by Andrew Purcell


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    This recipe is featured in:

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