Satay Chicken Crunch Salad

Crunchy, colorful, and LOADED with flavor, this gorgeous satay chicken crunch salad is the kind of salad that doesn’t feel like a salad. Satisfying and genuinely craveable, with a lovely satay-style peanut dressing that’s good enough to drink, it’s a fab high-protein meal and doubles as a brilliant salad for parties.

Satay Chicken Crunch Salad, at a Glance

A salad for all occasions

I’ve said it before, and I’ll say it again – salads are 100% better when you skip the lettuce. And this lovely satay chicken crunch salad is an excellent example of that.

You’ve got shredded chicken, crunchy cabbage and cucumber, lots of fresh herbs, extra protein from edamame beans, and maximum crunch from the peanuts and crispy onions. And THEN, everything is tied together by the most gorgeous, satay-style dressing that I quite literally could drink. It’s truly that good!

This is a brilliant one to make on a Sunday and enjoy over the next few days (it makes a lovely working-from-home lunch), and there are simple ways to make it even easier.

As ever, thank you so much for being a member of Dished by Kate Plus 💕 I really hope you enjoy this exclusive recipe as much as I do.

Like this recipe? Try these satay-inspired ideas next

Satay Crispy Rice Salad

One Pot Saucy Satay Chicken Meatballs

One Pot Saucy Peanut Satay Chicken Noodles

One Pan Baked Satay Dumplings

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Kate Phillips

Satay Chicken Crunch Salad

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Crunchy, colorful, and LOADED with flavor, this gorgeous satay chicken crunch salad is the kind of salad that doesn't feel like a salad. Satisfying and genuinely craveable, with a lovely satay-style peanut dressing that's good enough to drink, it's a fab high-protein meal and doubles as a brilliant salad for parties.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 4 people

Course: Salad

Cuisine: Asian-inspired

Ingredients Method Nutrition Notes

Ingredients

  

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For the salad –

• 2 cups shredded cooked chicken, rotisserie chicken works perfectly
• 3 cups shredded white or napa cabbage
• 1 cucumber, diced
• 3 scallions, sliced
• A handful of cilantro, chopped
• A handful of mint, chopped
• ½ cup edamame beans, use frozen for ease, defrost
• ¼ cup roasted peanuts, chopped or crushed
• ¼ cup crispy onions or shallots

For the satay dressing –

• ⅓ cup peanut butter
• 1 tablespoon light soy sauce
• 1 tablespoon sweet chili jam or honey
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• Water, to thin

Method

 

Cook ModePrevent your screen from going dark

1. Mix your satay dressing. Add ⅓ cup of peanut butter, 1 tablespoon of light soy sauce, 1 tablespoon of lime juice, 1 teaspoon of sesame oil, 1 teaspoon of fish sauce and 1 tablespoon of sweet chili jam to a bowl or a jar. Use a fork to mix into a thick paste. It’ll seem like it won’t come together, but just keep mixing. Slowly drizzle in about ⅓ cup of water, mixing as you do, until you get a lovely creamy dressing, with the consistency of heavy cream.
2. Prepare the veggies. Add the shredded cabbage, diced cucumber, defrosted edamame beans, sliced scallions, cilantro, mint, chopped peanuts and crispy onions to a mixing bowl.
3. Toss the salad. Scatter the shredded chicken into the bowl with the veggies, then pour over the dressing. Toss very well to combine. Taste, then season with a little extra salt or lime juice if needed.

Nutrition

Serving: 200gCalories: 417kcalCarbohydrates: 21gProtein: 34gFat: 23gSaturated Fat: 4.7gPolyunsaturated Fat: 7.4gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 492mgPotassium: 747mgFiber: 5.4gSugar: 9.1gVitamin A: 587IUVitamin C: 27mgCalcium: 92mgIron: 3mg

Notes

Need to cook the chicken? Toss roughly 1 lb (500g) of boneless, skinless chicken breasts, or thighs with 1 tablespoon light soy sauce, 1 tablespoon lime juice, 2 teaspoons sesame oil, and a pinch of salt. Air fry at 400F (200C) for 12 minutes, or pan-fry over medium-high heat until cooked through and golden. Then chop or shred and use in the recipe.

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