CHICKEN SATAY SALAD
This chicken satay salad has crunchy cabbage, bean sprouts, peppers and carrots, tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken. No oven needed!
Heya!
I’m back from my ‘holidays’.
I say ‘holidays’ because holidays sure are different when you are traveling with a baby…as in: NOT relaxing. Or restful.
Despite not being the most relaxing holiday, it was great! Kai got to meet so many relatives and spend some quality time with his grandparents.
So I think I need a holiday from my ‘holiday’, and I probably should be posting a cocktail, not a salad today. But instead we’re going to have to recover with salad.
I might be the type to complain about this, except this is not just any old salad…
Yesss…another salad!
Can I please proclaim this to be the ‘summer of salads’? Because there have been a few of them, and more to come, I’m sure.
We live on salads here…they are so easy, produce very few dishes, taste so fresh, crunchy, and amazing, and…I guess they’re good for you, too! Which is important when you also like chocolate and cheesecake and desserts and happy hour cocktails.
Yes, salad. I may or may not have mentioned this before: salads at our place= NO LETTUCE. What does lettuce really give you? No nutrients. No helping you feel full. To me, it’s like eating air! Dull, flavorless air. What’s the point?!
I am kind of radical with my anti-lettuce feelings. Maybe I’m weird. I just prefer spinach, or kale {both of which have plenty of nutrients}, or, in this case, cabbage.
The cabbage in this salad is all about the crunch factor. And cabbage shredded carrots, yellow pepper and crispy bean sprouts? CRUNCH CRUNCH CRUNCH.
And that’s before the salted peanuts.
This crunchy salad is tossed in a spicy ginger-peanut-sesame dressing, which also happens to be the marinade for the chicken. #killingtwobirdswithonestone #whataweirdmethaphor
The chicken is sliced into thin strips, then marinated for a few hours. Next, it is threaded onto bamboo skewers and grilled. Yes, there is no need for your oven tonight :)! {So if you are wussy heat intolerant like me, huge YAY!! during these hot summer months for not needing to turn on the oven!}
So yes…if you like peanuts, ginger, sweet/salty/spicy…and a crunch-tastic salad topped with amazingly delicious satay chicken, this is the salad for you.
CHICKEN SATAY SALAD
Prep time 20 mins
Cook time 10 mins
Total time 30 mins
This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
Author: Denise Serves: 2
Ingredients Dressing/Marinade
- ⅓ cup crunchy peanut butter {I used Kraft}
- ⅓ cup rice vinegar
- 2 tbsp water
- 3 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp lime juice
- 1 tbsp minced ginger
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
- 2 chicken breasts, sliced into 1 X 2 inch strips {approx}
- 2 cups shredded cabbage
- 1 carrot, shredded
- 1 yellow pepper, thinly julienned
- 1 cup bean sprouts
- ⅓ cup salted peanuts
- green onions, diced {garnish}
Instructions Chicken:
- Combine all dressing/marinade ingredients and whisk until smooth.
- Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
- Marinate the chicken in the refrigerator for 2 hours or more.
- Pre-heat grill to medium high.
- Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.
- Toss all vegetables in remaining dressing/marinade, a bit at a time {taste and decide how much you'd like, using all the dressing gives a heavily-dressed salad}. Top with peanuts and onions.
Notes Soaking the skewers in water will help prevent them from burning too badly on the grill.
3.2.2708
Dressing/marinade adapted from Food.com
