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Chicken Satay Salad

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Rate this recipe 4.3/5 (4 Votes)
Chicken Satay Salad 1 Picture

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

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. 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.

2. 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.

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