Spicy satay chicken on a bed of cabbage, carrot & onion; topped with peanuts, sesame seeds and creamy satay dressing! This Crunchy Spicy Satay Chicken Salad is got to be one of my all time favourites. I love satay chicken and a good crunchy nutritious salad! This salad is packed full of nutritious vegetables and herbs.
If you are new here welcome, if you were here for salad 1 welcome back! This salad is number 2 of my Summer Salad Series, a delicious Crunchy Spicy Satay Chicken Salad! This salad is soo good seriously you have to try it! It is perfect for summer barbecues or a delicious lunch if prepped ahead.
If you love salad but need it protein packed and a little special this is the series for you. All of the salads in the series have a spicy kick and protein. You will find chicken, beef, lamb, prawns and salmon so be sure to stay tuned if you are a meat and fish lover!
I love Asian food so a lot of my salads have an Asian influence but there are also some pumped up classics too!
Inspiration behind this Crunchy Spicy Satay Chicken Salad
I love Satay Chicken, especially in the summer. What is better than grilled sweet sticky chicken with a spicy peanut sauce? I love a crunchy salad full of colourful varied vegetables.
Green salads can quickly get boring, this salad is my perfect creation of an Asian style crunchy cabbage salad. It pairs beautifully with the spicy peanut sauce and is super easy to make!
What do i need?
Skinless boneless chicken thighs is what I use. Simply wash slice and grill in the oven for 20 minutes. You can also use breast or bone in chicken, it makes no difference, it’s simply down to your personal preference. I highly recommend marinating the meat overnight for flavoursome moist chicken.
To marinate the chicken you will need: 1 tbsp light soy sauce, 2 tbsp sesame oil, 2 tbsp honey, 1 tsp black pepper, ½ tsp turmeric and pinch of thyme.
For the crunchy salad you will need: half head red cabbage, white cabbage, carrots, pointed red pepper, spring onion, padron peppers, red chilli, red onion, yellow onion, coriander, peanuts and sesame seeds.
For the creamy spicy peanut dressing you will need: 1 tbsp rice vinegar, 1 tbsp smooth peanut butter, 1 tbsp honey, 2 tsp fish sauce, 1 tbsp Siracha, 1 tsp sesame oil and splash soy sauce.
Tips & Tricks
To shred the cabbage and carrot I definitely recommend using a shredder like this. These all in one vegetable choppers are a kitchen godsend! You need one in your life! This is going to save you so much time and energy. It makes shredding a breeze!
Be sure to marinate your chicken for at least 2 hours but preferably overnight!
To make your dressing use a lidded jar it is super easy and fuss free.
Cooking the chicken
The chicken can be cooked in many different ways and you can use the chicken of your choice.
Spicy satay chicken on a bed of cabbage, carrot & onion; topped with peanuts, sesame seeds and spicy, creamy satay dressing!
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Salad shredder or mandolin
Tupperware or ziplock bag
4-6skinless boneless chicken thighs
1 tbsplight soy sauce
pinch of thyme
half head red cabbageshredded
half head white cabbageshredded
1pointed red pepperjulienne
1red chillifinely sliced
1red onionthinly sliced
1yellow onion thinly sliced
The Spicy Peanut Dressing
1tbspsmooth peanut butterheaped
splash soy sauce
In a bag or container add all the marinade ingredients, shake well to combine and leave to marinate in the fridge for 2-24 hours.
Grill the chicken in the oven at 180°C for 20-25 minutes on a baking tray lined with baking paper.
Wash your vegetables throughly. Using a shredder shred the cabbage and carrots. Thinly slice the onions and finely julienne the peppers and spring onion. Finely slice the chilli and chop the coriander.
Once done combine everything together in a salad bowl.
Grab your jar and measure all the dressing ingredients out before closing and shaking.
Drizzle half the dressing on your salad and save the rest to drizzle over individual portions and the chicken.
To serve simply dish some salad onto a plate and lay the chicken over the top and drizzle on that extra sauce and crushed peanuts.
TIPS – Be sure to use a shredder to save time. I have left some links in the blog post above!If you are making this for a large group do not dress the salad. Leave the dressing on the side for your guests to serve. This will ensure the salad remains crunchy and fresh for longer. You can also squeeze over some fresh lemon juice to help retain crunch and freshness!Cut and marinate your chicken the night before for the best tasting chicken!This salad stays fresh and crunchy in the fridge for 3 days without the dressing and 2 days with the dressing.
Author: Daniel Devereux
Course: Lunch, Salad, Starter
Keyword: Chicken, Dressing, Party food, Salad, Spicy, Summer, Thai