Chicken Satay Salad Food

CHICKEN SATAY SALAD

Chicken satay salad image

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

Provided by Sara Buenfeld

Time 25m

Number Of Ingredients 15

Ingredients

1tbsp tamari
1tsp medium curry powder
¼tsp ground cumin
1 garlic clove, finely grated
1tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1tbsp sweet chilli sauce
1tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Steps:

Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Nutrition Facts : Calories 353 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium

GRILLED CHICKEN SATAY SALAD

Grilled Chicken Satay Salad image

Make and share this Grilled Chicken Satay Salad recipe from Food.com.

Provided by Charmie777

Categories Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
1/3 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon finely chopped gingerroot
1 garlic clove, finely chopped
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 cups mixed salad greens
1 cup finely shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 350ºF.
Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
Meanwhile, make peanut satay dressing.
Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
Cut chicken into strips.
Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
Divide salad among 6 plates. Sprinkle with tortilla strips.