My obsession with everything peanut isn’t anything new.
To be honest, it sort of runs in the family. My parents are the kind of people buying roasted peanuts by the kilo and eating handfuls of the stuff as a snack.
Though I’m not that into roasted peanuts, one thing I definitely am VERY into is Satay chicken.
There rarely is a week without some sort of Satay-ish chicken concoction in my house.
In winter, it’s usually some variation on Rosie’s skinny Satay recipe, atop vegetable stir-fry or with some actual noodles added in if I’m especially peckish.
But in summer, I’m all about this Satay chicken salad.
High in protein, big on flavour, super fresh and just SO DAMN SATISFYING, it’s an absolute winner of a chicken dinner!
Or lunch, because once you try it, you won’t be able to satay away!
- 2 big skinless chicken breasts, cut into small chunks (about 500g)
- 8-10 wooden skewers
- 1 clove garlic
- 1 red chilli
- 3 tbsp (45ml) soy sauce
- 1.5 tbsp (about 20ml) sesame oil
- 1 tsp (5ml) honey
- 1 cucumber
- 3 medium-sized carrots
- Juice of 1 lime
- Fish & soy sauce to taste
- Big pinch of chopped coriander (cilantro)
- Big pinch of roughly crushed roasted peanuts
- 1 tbsp neutral oil
- Half a small onion, roughly chopped
- 1 red chilli, roughly chopped
- 1 clove garlic, roughly chopped
- 2 big spoonfuls of peanut butter
- 1 tsp (5ml) honey
- 200ml coconut milk
- fish & soy sauce to taste
- Using a hand blender or a food processor, blitz together the chicken marinade ingredients. Pour the marinade into a deep dish or food container. Add the chicken chunks and toss until coated. Leave aside to marinate for at least 3h.
- Turn the oven's grill on to medium high.
- Thread the chiken onto skewers and place onto a baking tray, then grill for about 10 minutes. Turn the skewers over and bake for another 10 min.
- Heat the oil in a pan over medium heat. Add in the onion, garlic & chilli and cook until soft & golden.
- Reduce the heat and stir in the peanut butter and honey.
- Remove from the heat and transfer to your blender or food processor. Pour in the coconut milk and blend.
- Season to taste with fish and/or soy sauce.
- Use a spiralizer or vegetable peeler to turn the cucumber and carrots into long ribbons.
- Place the ribbons into a big bowl. Pour in the lime juice and a good splash or fish and/or soy sauce.
- Sprinkle the chopped coriander and crushed peanuts over the top.
- Serve the salad with a couple of chicken skewers per person and the Satay sauce on the side.
The leftover peanut sauce can be used in a number of ways: with noodles, in stir-fry, in sandwiches etc. It keeps well in the fridge for a few days.
For a plant-based alternative, skip the chicken & marinade steps altogether, skip the fish sauce, stick to vegan soy sauce and serve the vegetable salad and peanut Satay sauce alongside some noodles or rice.
More super-satisfying salad recipes
Vegan Buddha bowl with Green Tahini (Vegan, GF)
Spring Potato Salad (Vegan, GF)