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Chicken Satay Salad in Spicy Peanut Dressing

  • 90minutes

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Source: www.closetcooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 batch Thai satay marinade

  2. 1 pound chicken breasts (boneless and skinless)

  3. 4 cups salad greens

  4. 2 avocados (stoned, peeled and cut into bite sized pieces)

  5. 1 small cucumber (sliced)

  6. 4 green onions (sliced)

  7. 1 handful cilantro (chopped)

  8. 1/4 cup peanut sauce

  9. 2 tablespoons unsweetened coconut milk

  10. 2 tablespoons lime juice

  11. 2 tablespoons fish sauce

  12. 2 birds eye chilies (sliced)

  13. 2 teaspoons sugar

  14. 2 tablespoons peanuts (roasted and chopped)

Instructions Jump to Ingredients ↑

  1. Marinate the chicken in the Thai satay marinade in the fridge for 1 hour to overnight.

  2. Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.

  3. Let the chicken rest for 5 minutes and then slice it thinly.

  4. Mix the salad greens, avocado, cucumber, green onion and cilantro in a large bowl.

  5. Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.

  6. Toss the salad and dressing.

  7. Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts.

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