Chicken Satay Salad

By Tracy

2 Person

75 Minutes

0 Calories

If you’re clueless when it comes to healthy cooking (it’s okay, no reason to be embarrassed!), start by mastering this simple chicken satay salad recipe. All it requires is a tiny bit of vegetable chopping and assembling. You really can’t go wrong when tossing chicken and veggies together in a bowl, trust us.

Ingredients

1/4 cup roasted peanuts
1/4 cup pomegranate seeds
1/4 cucumber, halved and sliced
2 baby romaine lettuce hearts, chopped
1/2 tsp. garlic powder
1 tbsp. fresh lime juice
1 tbsp. natural peanut butter
2 skinless chicken breast fillets
2 tbsp. olive oil
1 tsp. raw honey
1 clove fresh garlic
1/2 tsp. ground cumin
1 tsp. curry powder

Method

01

In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.
02

Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.
03

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.
04

Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 tbsp water to make a spoonable sauce.
05

Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist. Set aside, covered, to rest for a few minutes.
06

While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.
07

Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Chicken Satay Salad

4.4

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 60 Mins
Cook Time 15 Mins
Total Time 75 Mins

02 Ingredients

1/4 cup roasted peanuts

1/4 cup pomegranate seeds

1/4 cucumber, halved and sliced

2 baby romaine lettuce hearts, chopped

1/2 tsp. garlic powder

1 tbsp. fresh lime juice

1 tbsp. natural peanut butter

2 skinless chicken breast fillets

2 tbsp. olive oil

1 tsp. raw honey

1 clove fresh garlic

1/2 tsp. ground cumin

1 tsp. curry powder

03 Method

Step 1

In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.

Step 2

Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.

Step 3

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.

Step 4

Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 tbsp water to make a spoonable sauce.

Step 5

Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist. Set aside, covered, to rest for a few minutes.

Step 6

While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.

Step 7

Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.

04 Author