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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
