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Chicken Satay Salad

Chicken Satay Salad

By OcadoLifePublished on 28 December 2022Super crunchy and full of colour and flavour, this exciting Chicken Satay Salad is an easy win at mealtimes. Packed with lots of vegetables, like carrots and cabbage, it's good and nutritious as well as tasty. Chicken thigh instead of breast meat gives this dish a more intense and meaty flavour – and with under half an hour’s prep time, it’s a simple recipe to create when you’re short on time but still want to impress. Serve your salad on a large platter for maximum impact, scattering chopped peanuts across the top for an extra crunchy texture. Spoiler alert: don’t expect any leftovers.
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Time and servings

30 minsTotal time
4Servings
30 minsCooking time

Ingredients

  • 1 tbsp of tamari
  • 3 tsp of mirin
  • 2 tsp of rice wine vinegar
  • 1 tbsp of toasted sesame oil
  • 80 g of crunchy peanut butter
  • 1 tsp of chilli flakes (optional)
  • 2 limes, juiced
  • 0.5 small of red cabbage, thinly sliced
  • 0.5 small of white cabbage, thinly sliced
  • 1 bunch of salad onions, shredded
  • 20 g of coriander leaves
  • 30 g of unsalted peanuts, toasted and roughly chopped
  • 80 ml of coconut milk
  • 3 cm of ginger, peeled and finely grated
  • 2 large of carrots, julienned
  • 3 cloves of garlic, peeled and finely grated
  • 1 tsp of fish sauce
  • 500 g of boneless and skinless chicken thighs

Method

  • Step 1

    For the marinade, place 1tbsp tamari, 2tsp mirin, the rice wine vinegar, the sesame oil, grated ginger and grated garlic cloves into a large mixing bowl and whisk together. Add the chicken thighs and mix well to coat evenly. Set aside for at least 30 mins.

  • Step 2

    Meanwhile, make the satay sauce. Place the peanut butter, 1tbsp tamari, 1tsp mirin, chilli flakes, fish sauce and coconut milk into a small bowl and whisk into a sauce. Add as much lime juice as you like – start with 1tsp and then add little by little, and save the rest of the lime for later.

  • Step 3

    In another large mixing bowl add the cabbages and carrot and toss together. Squeeze over the juice of 1 1⁄2 limes as well as any lime remaining from the previous step. Add a little salt and pepper and mix well.

  • Step 4

    Add three quarters of the spring onions and coriander leaves and gently toss together. Keep to one side.

  • Step 5

    Heat a large frying pan over a medium high heat and add the chicken thighs, making them as flat as possible. Cook for 4-5 mins before turning them over and repeating on the other side. You want them to start taking on a little charred colour as they cook, which all adds to the flavour. Check to see they are cooked through before removing from the pan and allowing to rest for 5 mins. If they are still pink, cook for another min each side and check again.

  • Step 6

    Decant the salad mix onto a large platter and spread it out.

  • Step 7

    Slice the chicken thighs into 1cm-thick pieces and arrange on top of the salad. Drizzle over half the sauce and top with the remaining spring onion and coriander, and finish with the peanuts.

  • Step 8

    Serve the rest of the satay sauce on the side so that people can help themselves.