Satay Chicken Crunch Salad

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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.

Prep Time15

Cook Time15

Course: Salad

Cuisine: Asian-inspired

Keyword: chicken salad, satay chicken

Servings: people

Calories: 417kcal

Author: Kate Phillips

Ingredients

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

Instructions

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.
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.
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.

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.

Nutrition