Chicken Satay Salad

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Author: OcadoLife

4.0 2 ratings Review this recipe

Prep time:

Cook time: 30 mins

Serves: 4

Super 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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Ingredients Method

Ingredients

1 tbsp tamari
3 tsp mirin
2 tsp rice wine vinegar
1 tbsp toasted sesame oil
3 cm ginger, peeled and finely grated
3 cloves garlic, peeled and finely grated
500g boneless and skinless chicken thighs
80g crunchy peanut butter
1 tsp chilli flakes (optional)
1 tsp fish sauce
80ml coconut milk
2 limes, juiced
½ small red cabbage, thinly sliced
½ small white cabbage, thinly sliced
2 large carrots, julienned
1 bunch salad onions, shredded
20g coriander leaves
30g unsalted peanuts, toasted and roughly chopped

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.