Satay Chicken Salad Wraps Food

CHICKEN SATAY WRAPS

Steps:

• In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.

THAI CHICKEN SATAY WRAP

Steps:

• Remove chicken from marinade (discard marinade) and season with some salt and pepper.
• Heat a grill pan or skillet over medium heat. Add second part of oil and then chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes total.
• Warm wraps according to package directions. Give peanut sauce a stir (note: if made ahead and refrigerated, you may need to add a splash of water to thin it out).
• Assemble wraps by topping each with slaw, chicken and some peanut sauce (reserve half if doubled).
• Serve wraps with cucumber sticks on the side. Dip the cucumber sticks in some peanut sauce if you'd like.

SATAY EGG AND CHICKEN SALAD WRAP

Steps:

• Place eggs in a small bowl and mash with a fork. Add yoghurt and curry powder and season with salt and freshly ground black pepper. Stir to combine.
• Spread peanut butter over wraps. Top with egg mixture, lettuce, chicken, carrot and snow pea sprouts. Roll to enclose filling. Cut in half to serve.

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

KATHLEEN M. ZELMAN, MPH, RD, LD

Steps:

• Shred the chicken into bite-sized pieces. Place the chicken, cucumber, carrots, and bell peppers in a large bowl.
• Make the dressing by adding the sugar, ginger, lime juice, soy sauce, red pepper flakes, and garlic in a blender until smooth. Add the peanut butter and water; process until smooth. Add the peanut dressing to the chicken, stir in the cilantro, and mix well.
• To assemble, place a large lettuce leaf on each warm tortilla and fill with the chicken mixture. Roll it up and enjoy.

CHICKEN SATAY SALAD

Steps:

• 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.
• 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.
• Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g

CHICKEN SATAY SALAD

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.

CHICKEN SATAY

Steps:

• Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
• Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
• Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
• Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
• If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
• Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
• When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
• Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CHICKEN SATAY WRAPS

Steps:

• Combine the first 7 ingredients in a medium bowl (does not have to be completely smooth). Heat the oil in a large wok or skillet set over medium-high heat. When hot, add chicken and stir-fry 4 minutes, until just cooked through and light golden. Lift the chicken out of the pan with a slotted spoon or with tongs and set on a plate.Drain all but 1 Tbsp. of the remaining oil in the pan. Add the bell pepper and onion to the pan and cook 2 to 3 minutes. Add the peanut butter mixture and bring to a simmer. Return the chicken to the pan and cook and heat in the sauce 2 minutes.To serve, let diners fill their own cabbage or lettuce leaves with the chicken mixture, cilantro, bean sprouts and peanuts, and then devour.

SATAY CHICKEN SALAD WRAPS

Steps:

• Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
• While the chicken is marinating, prepare the Asian Mayonnaise.
• Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
• In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

CHICKEN SATAY WRAP

Steps:

• Combine peanut butter, chili sauce and soy in a bowl.
• Lay one piece of lavash bread on board, short end nearest you.
• Spread with peanut butter mixture.
• Top this with 1/4 of chicken, red pepper and lettuce.
• Roll up firmly to enclose filling.
• Repeat with remaining lavash etc.
• Cut wraps in 4, secure with toothpick.

SATAY HALLOUMI WRAPS

Steps:

• Prepare the satay sauce. Whisk all of the ingredients except for the honey and water together in a small bowl. Taste test before adding the honey - if your peanut butter is quite sweet you may not need it. Add the water one tablespoon at a time until the sauce is the desired thickness. You want it thick but pourable.
• Prepare the slaw by mixing all of the ingredients together and pouring around 2/3rds of the satay sauce in. Mix through and set aside.
• Heat a glug of olive oil in a saucepan and saute the mushroom and pepper slices on a high heat until the mushrooms are reduced and the peppers are browning. Put them in a bowl and set aside.
• In the same pan, heat a little fresh oil and add the halloumi, frying until golden on each side. Add the peppers and mushrooms back into the pan and fry for a moment to refresh them. Add the remaining satay sauce to the pan. Mix through until it's coating all of the slices of halloumi, mushroom and pepper.
• Heat your tortillas in the microwave for 30 seconds to soften them and make them pliable.
• Roll your wraps! Scoop out the slaw + halloumi and veg filling onto the wrap, then bring the sides in and roll. Eat as one piece or slice in two.

SATAY CHICKEN LETTUCE WRAPS

Steps:

• Mix together the cubed chicken with the garlic, soy sauce, lemongrass, chili paste, and maple syrup. Marinate in the refrigerator for at least 8 hours, (I made mine the night before and left it to marinate until dinner time the next day).
• Separate the lettuce leaves, carefully wash and spin dry in a salad spinner. Thinly slice the peppers, mangos, and the cucumber into a julienne. Arrange the wrap ingredients on a serving plate. Coarsely chop the cilantro, wash, and add to the serving plate.
• Heat a heavy bottom pan over medium-high, (I used a cast iron pan). When the pan is preheated, turn to high. Add the coconut oil and marinated chicken.
• Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, you're good to go. Place the chicken in a serving bowl.
• Place all ingredients for the sauce in the blender, blend on low until combined. Place in a serving bowl.
• Serve wraps with Cashew Dipping Sauce.

SATAY CHICKEN PASTA SALAD

Steps:

• Cook pasta according to directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to a large bowl.
• Mix up dressing, combine vinaigrette, Asian seasoning mix and peanut butter in small bowl. Mix well.
• Cut carrots into julienne stripes. Dice bell pepper. Chop peanuts. Chop basil.
• Add chicken, carrots, bell peppers, peanuts, basil and dressing to pasta: mix well.

SATAY CHICKEN & MANGO WRAPS

Steps:

• In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
• Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.

SATAY CHICKEN LETTUCE WRAPS

Steps:

• Julienne the English Cucumber (1).
• Thinly slice the Red Bell Pepper (2). Mince the Garlic (2 clove). Chop the Fresh Cilantro (1 bunch).
• Thinly slice the Mango (1).
• Mix together the Chicken Breast (1 pound), Soy Sauce (3 tablespoon), Lemongrass (1 tablespoon), Chili Paste (1 teaspoon), and the Maple Syrup (1 tablespoon). Marinate in the refrigerator for at least 8 hours.
• Separate the leaves of the Bibb Lettuce (1 head), carefully wash and spin dry in a salad spinner. Arrange the mango, red bell pepper, english cucumber, and cilantro on a plate.
• Place Cashew Butter (1/2 cup), Maple Syrup (2 tablespoon), Chili Paste (1 teaspoon), Coconut Milk (1/4 cup), Water (1/4 cup) and Sea Salt (1 teaspoon) in a blender. Blend on low until combined. Place the sauce in a serving bowl.
• Heat a heavy bottom pan over medium-high until hot. Turn the heat up to high and add the Coconut Oil (1 tablespoon) and the marinated chicken.
• Sauté the chicken for a few minutes until done. The easiest way to know that the chicken is done is to pull out the biggest piece and cut it in half, if there is no pink, it`s done. Place the chicken in a serving bowl.
• Serve wraps with Cashew Dipping Sauce.

CHICKEN SATAY SKEWERS

Steps:

• Place all the marinade ingredients in a food processor - or use a hand blender - and blend until smooth. Pour the mixture into a bowl.
• Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).
• Preheat the grill to high. Brush a baking tray with vegetable oil.
• Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray.
• Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve.

CHICKEN SATAY LETTUCE WRAPS RECIPE

Steps:

• In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 mins.
• Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
• Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
• When cooked through, put the chicken onto the wraps mixure, drizzle with the satay sauce and roll up.

SATAY CHICKEN SALAD (KETO)

Steps:

• In a small pan, heat avocado oil over medium-high heat.
• Season the chicken breast withthe Chinese five spice, as well as salt and pepper, to taste. Transfer to the pan and brown on bot sides, about 5 min.
• Lower heat to medium, cover and allow to cook through, about 8-10 min.
• Remove the chicken breast from the pan to a cutting board. Allow it to rest and cool.
• While the chicken cools, prepare the rest of the chicken salad and satay sauce.
• In a large bowl, combine the red cabbage, daikon and cilantro.
• In a small bowl, whisk together all the ingredients for the satay dressing. Pour over the cabbage mix and toss well.
• Once the chicken has cooled, dice and toss in with the salad.
• Serve the satay chicken salad as-is or serve it in a keto wrap or bun.

CHICKEN SATAY WRAPS

Steps:

• To make the satay sauce, put the peanut butter in a small bowl and stir in 2 tablespoons of just-boiled water. Mix in the chilli sauce, soy sauce and lime juice. Transfer to a shallow serving dish and place in the centre of a large board or platter.
• Trim the bottom of the lettuce and carefully separate 8 large leaves. Don't worry if they tear a little as you work towards the middle of the lettuce. Rinse the leaves and pat dry.
• Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and coriander in separate piles beside the chicken. Put the chilli and spring onions in separate small dishes on the board.
• To assemble the wraps, place a selection of the vegetables into the lettuce leaves. Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the leaf around the filling. Serve immediately.