Griddled Chicken Satay Salad Recipe

Introduction

This griddled chicken satay salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Tender marinated chicken is seared to perfection and served over a crunchy, fresh salad with a creamy peanut satay dressing. It’s quick to prepare and bursting with bold, aromatic flavors.

Ingredients

• 2 tbsp soy sauce
• 2 tsp medium curry powder
• 2 garlic cloves, minced
• 2 tsp soft brown sugar
• 3 Morrisons Chicken Breast Fillets
• 2 tbsp crunchy peanut butter
• 2 tbsp sweet chilli sauce
• 1 lime, juiced
• 1 tbsp soy sauce
• 3 Little Gem lettuce hearts, cut into wedges
• ¼ white cabbage, finely shredded
• ½ cucumber, halved, seeded and sliced
• 1 bunch of spring onions, sliced
• Small bunch of coriander, leaves roughly chopped
• 1 lime, cut into wedges to serve

Instructions

1. Step 1: Pour 2 tablespoons of soy sauce into a large dish. Stir in the curry powder, minced garlic, and brown sugar until the sugar dissolves completely.
2. Step 2: Slice the chicken breasts horizontally to create thin fillets. Add them to the marinade, cover, and chill for at least 1 hour; overnight is best if you have time.
3. Step 3: To make the dressing, mix peanut butter with sweet chilli sauce, lime juice, 1 tablespoon soy sauce, and 2 tablespoons water until you get a thick, drizzly sauce. Keep chilled and use within two days.
4. Step 4: Heat a non-stick griddle pan over high heat. Grill the chicken fillets in batches for 3-4 minutes on each side until just cooked through. Remove and let rest on a board.
5. Step 5: While the chicken rests, prepare the salad by tossing lettuce wedges with cabbage, cucumber, most of the spring onions, and coriander.
6. Step 6: Arrange the mixed salad in a large bowl or platter. Slice the chicken and scatter over the top. Drizzle with the satay dressing and sprinkle with the remaining spring onions and coriander.
7. Step 7: Serve immediately with lime wedges to squeeze over, and toss the salad well before eating.

Tips & Variations

• For extra heat, add a pinch of chilli flakes to the marinade or dressing.
• Swap chicken breasts for thigh fillets for a juicier result.
• Add chopped roasted peanuts on top for more crunch.
• Use crunchy peanut butter for better texture in the dressing.
• If you prefer, grill the chicken on an outdoor barbecue for smoky flavor.

Storage

Store any leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the salad ingredients fresh and separate until ready to serve to avoid sogginess. Reheat the chicken gently in a pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken marinade in advance?

Yes, marinating the chicken overnight enhances the flavor and makes the meat more tender. Just keep it covered and refrigerated until grilling.

Is the satay dressing suitable for allergies?

This dressing contains peanuts, so it’s not suitable for those with nut allergies. You can substitute peanut butter with sunflower seed butter for a nut-free alternative.

Griddled Chicken Satay Salad Recipe

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★★★★★

4.7 from 58 reviews

• Author: Ethan
• Total Time: 1 hour 30 minutes (including marinating time)
• Yield: 3 servings 1x

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Description

A vibrant and flavorful Griddled Chicken Satay Salad featuring tender marinated chicken breast fillets cooked on a hot griddle and served over a fresh crunchy salad with a creamy peanut satay dressing. This dish perfectly balances savory, sweet, and tangy flavors for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Marinade

• 2 tbsp soy sauce
• 2 tsp medium curry powder
• 2 garlic cloves, minced
• 2 tsp soft brown sugar
• 3 Morrisons Chicken Breast Fillets

Dressing

• 2 tbsp crunchy peanut butter
• 2 tbsp sweet chilli sauce
• 1 lime, juiced
• 1 tbsp soy sauce
• 2 tbsp water

Salad

• 3 Little Gem lettuce hearts, cut into wedges
• ¼ white cabbage, finely shredded
• ½ cucumber, halved, seeded and sliced
• 1 bunch of spring onions, sliced
• Small bunch of coriander, leaves roughly chopped
• 1 lime, cut into wedges to serve

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Instructions

1. Prepare the marinade: Pour 2 tbsp soy sauce into a large dish, then add 2 tsp medium curry powder, 2 minced garlic cloves, and 2 tsp soft brown sugar. Stir well until the sugar has completely dissolved, creating a flavorful marinade base.
2. Marinate the chicken: Slice the chicken breast fillets in half horizontally to create thin fillets. Place them into the marinade, ensuring each piece is well coated. Cover and chill for at least 1 hour, or preferably overnight for maximum flavor infusion.
3. Make the satay dressing: In a bowl, combine 2 tbsp crunchy peanut butter with 2 tbsp sweet chilli sauce, the juice of 1 lime, 1 tbsp soy sauce, and 2 tbsp water. Mix thoroughly until the dressing is thick and drizzly. Chill and keep refrigerated for up to two days if prepared in advance.
4. Cook the chicken: Heat a non-stick griddle pan over high heat. Remove the chicken from the marinade and sear in batches for 3-4 minutes on each side, or until just cooked through and nicely charred. Transfer the chicken to a board and allow it to rest briefly.
5. Assemble the salad: Toss the Little Gem lettuce wedges with finely shredded white cabbage, sliced cucumber, most of the sliced spring onions, and roughly chopped coriander leaves in a large salad bowl or platter.
6. Finish and serve: Slice the rested chicken fillets and arrange them over the salad. Drizzle the satay dressing generously on top, then scatter the remaining spring onions and coriander. Serve with lime wedges to squeeze over just before eating and toss well to combine all flavors.

Notes

• Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
• The satay dressing can be made up to two days in advance for convenience.
• For extra heat, add a pinch of chilli flakes to the marinade or dressing.
• If you prefer, charcoal grilling can be used instead of a griddle pan for a smokier flavor.
• Feel free to add roasted peanuts on top for extra crunch and texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Southeast Asian

Keywords: chicken satay, griddled chicken, satay salad, peanut dressing, fresh salad, southeast asian chicken salad