Introducing my Chicken Satay Salad! This salad blends vibrant Asian flavours with crisp, fresh greens and tender chicken. The creamy peanut satay dressing is the star—rich, slightly sweet and tangy. With just 10 minutes of prep and 10 minutes to cook, it’s an ideal weeknight dinner.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chicken Satay Salad
- Substitutions
- Variations
- How to make Chicken Satay Salad
- Leftovers
- Recipe FAQs
- More Salad recipes
- You might also like
- Rate it…
- Chicken Satay Salad Recipe
Why this recipe works
Asian flavours are bright, fresh and deeply satisfying. This Chicken Satay Salad combines those signature tastes with simple salad ingredients for a meal that’s both comforting and lively. The creamy peanut dressing elevates ordinary salad components into something memorable without complicated steps.
If you enjoy peanut chicken salads, this one is straightforward to make and delivers big flavour. The dressing can also double as a marinade or a dip for other dishes.
Ingredients to make Chicken Satay Salad
For the chicken:
- Chicken breast – my preferred protein for this salad; cook and slice or skewer as you like.
- Salt and pepper – to season the chicken.
For the satay dressing:
- Peanut butter – provides the creamy peanut base.
- Maple syrup – adds natural sweetness.
- Tamari – a gluten-free soy alternative; regular soy sauce works too.
- Sesame oil – for a toasty, nutty note.
- Lime – fresh lime juice brightens the dressing.
- Onion powder – for umami depth.
- Garlic powder – a simple, savoury boost.
For the salad:
- Shredded red cabbage – colour and crisp texture.
- Lettuce – iceberg or romaine both work well.
- Red pepper – seeded and sliced.
- Cucumber – sliced for fresh crunch.
See the recipe card below for exact quantities and additional details.
Substitutions
- Protein: Swap chicken for beef, cooked prawns or tofu for a vegetarian option.
- Sweetener: Use brown sugar dissolved in a little water if you don’t have maple syrup.
- Tamari: Regular soy sauce or liquid aminos are suitable alternatives.
- Seasonings: Add grated ginger for a different Asian twist.
- Vegetables: Mix in shredded carrot, sliced spring onion or different bell peppers to vary texture and colour.
Variations
- Spicy: Add sliced fresh chillies, a pinch of chilli flakes, or a drizzle of sweet chilli sauce.
- Deluxe: Finish with fresh herbs such as coriander (cilantro) and chopped green onions.
- Kid-friendly: Increase the sweetener slightly and keep the veg mild to suit childrens’ tastes.
How to make Chicken Satay Salad
Step 1: Whisk the dressing ingredients together until smooth. If it’s very thick, add a splash of water to loosen it to a dressing consistency.
Step 2: Cut the chicken into bite-sized pieces and season with salt and pepper.
Step 3: Toss the chicken with half the dressing so it’s evenly coated. If you have time, refrigerate for up to 1 hour to let the flavours penetrate.
Step 4: Preheat a grill or grill pan to medium-high. Thread the chicken onto skewers if desired and grill until cooked through (internal temperature 73°C/165°F), about 10–12 minutes depending on piece size.
Step 5: Whisk the remaining dressing with the juice from the leftover half lime. In a large bowl, combine the shredded cabbage, lettuce, red pepper and cucumber. Pour over the dressing and toss to coat.
Step 6: When the chicken is done, remove it from skewers and place on top of the dressed salad, or serve the skewers alongside the salad.
Hint: Cook time varies with chicken piece size—smaller pieces cook faster.
Leftovers
Store leftover salad and chicken separately in airtight containers. Keep refrigerated and use within 3–5 days. It’s best to dress only the portion you plan to eat to keep the greens crisp.
Recipe FAQs
Satay can range from mild to spicy. This recipe is mild by default, but you can easily add chilli or hot sauce to increase the heat.
No. You can grill the chicken pieces directly, pan-fry strips or bake them—any method that cooks the chicken through will work.
More Salad recipes
- Vegan Potato Salad
- Beetroot Salad
- Aubergine Salad
- Red Cabbage Slaw
- Courgette Salad
- Prawn Salad
- Roasted Pumpkin Salad
- Three Bean Salad
- Tofu Salad
- Tuna Pasta Salad
- Rocket Salad
- Cold Noodle Salad
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Air Fryer Recipes
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Dips/Sauces
Peanut Salad Dressing
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Cold Noodle Salad
Rate it…
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Chicken Satay Salad
Ingredients
For the chicken:
- 1 chicken breast, 200g
- Salt and pepper, to taste
For the Satay dressing:
- 3 tbsp peanut butter
- 3 tbsp maple syrup
- 2 tbsp tamari
- 1 tbsp sesame oil
- ½ juice lime
- ½ tsp onion powder
- ¼ tsp garlic powder
For the salad:
- ½ juice lime
- 2 cups shredded red cabbage
- 2 cups lettuce, I used iceberg
- ½ cup red pepper, seeded, sliced
- 1 medium cucumber, sliced
Instructions
-
Make the dressing by whisking all satay ingredients together until smooth. If needed, add a little water to reach desired consistency.
-
Cut the chicken into bite-sized pieces and season with salt and pepper.
-
Add half the dressing to the chicken and stir to coat evenly. Optionally refrigerate up to 1 hour to marinate.
-
Preheat a grill or grill pan to medium-high. Thread chicken onto skewers or grill pieces directly until cooked through (73°C/165°F), about 10–12 minutes.
-
Assemble the salad by combining cabbage, lettuce, red pepper and the remaining lime juice in a bowl. Pour over the remaining dressing and toss to coat.
-
Serve the cooked chicken on top of the salad or leave on skewers and present alongside the greens.
Notes
Substitutions & Variations: Suggestions are listed in the post above.
To Store: Keep in an airtight container for 3–5 days; store without dressing if possible.
To Freeze: Freezing is not recommended for this salad.
Tip 1: Use smooth or crunchy peanut butter based on preference.
Tip 2: The dressing makes a great marinade for other chicken dishes.
Tip 3: If you don’t have a grill pan, cook the chicken in a skillet as strips or small pieces.