Chicken Satay Salad

August 9, 2022


2 skinless, boneless chicken breasts (about 1 pound)

7 tablespoons (about 1/2 cup) Thai peanut sauce

3 tablespoons vegetable oil

Kosher salt and freshly ground pepper

2 tablespoons fresh lime juice

1 head romaine lettuce, sliced

1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks

1 medium carrot, halved lengthwise and thinly sliced

1 red bell pepper, thinly sliced

1/4 cup roughly chopped fresh cilantro, plus more for topping

3 tablespoons chopped roasted salted peanuts


  1. A grill or grill pan should be heated to medium-high. In a bowl, combine the chicken breasts that have been cut into 1/2-inch-thick slices with 2 tablespoons of peanut sauce, 1/2-teaspoon vegetable oil, 1/4-teaspoon salt, and pepper to taste. Grill the chicken for about 2 minutes per side, or until it is just cooked through. Place on a platter.
  2. In a big bowl, combine the 2 1/2 tablespoons of vegetable oil, lime juice, and water with the remaining 5 tablespoons of peanut sauce. Toss in the lettuce, carrot, bell pepper, cucumber, and cilantro. Divide into bowls after adding salt and pepper to taste. Add the chicken, peanuts, and additional cilantro on top.
  3. Calories per serving: 363; fat (20 g, 2 g of which are saturated); cholesterol (66 mg); sodium (208 mg); carbohydrate (15 g); fiber (5 g); and protein (32 g).

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