Crunchy Spicy Satay Chicken Salad
Spicy satay chicken on a bed of cabbage, carrot & onion; topped with peanuts, sesame seeds and spicy, creamy satay dressing!
Equipment
- Salad shredder or mandolin
- Sharp knife
- Chopping board
- Lidded jar
- Baking tray
- Baking paper
- Tupperware or ziplock bag
Ingredients
Satay Chicken
- 4-6 skinless boneless chicken thighs
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp light soy sauce
- ½ tsp turmeric
- ¼ tsp black pepper
- pinch of thyme
Salad
- half head red cabbage shredded
- half head white cabbage shredded
- 4 Carrots shredded
- 1 pointed red pepper julienne
- 4 spring onion julienne
- 4 padron peppers julienne
- 1 red chilli finely sliced
- 1 red onion thinly sliced
- 1 yellow onion thinly sliced
- ¼ cup coriander chopped
- ¼ cup peanuts
- 2 tsp sesame seeds
The Spicy Peanut Dressing
- 1 tbsp rice vinegar
- 1 tbsp smooth peanut butter heaped
- 1 tbsp siracha
- 1 tbsp honey
- 2 tsp fish sauce
- 1 tsp sesame oil
- splash soy sauce
Instructions
Satay Chicken
- 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.
Salad
- 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.
Notes
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.