Description
A vibrant and flavorful Griddled Chicken Satay Salad featuring tender marinated chicken breasts cooked to perfection on a griddle pan and served over a fresh, crunchy mix of lettuce, cabbage, cucumber, and herbs, topped with a rich, creamy peanut and chili dressing. This dish balances savory, sweet, and tangy flavors, making it a perfect light lunch or dinner option.
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 Marinade: Pour 2 tbsp soy sauce into a large dish. Stir in 2 tsp medium curry powder, 2 minced garlic cloves, and 2 tsp soft brown sugar until the sugar dissolves completely.
- Marinate Chicken: Slice the chicken breasts horizontally to create thin fillets. Place the chicken in the marinade, cover, and refrigerate for at least 1 hour, preferably overnight, to infuse the flavors.
- Make Dressing: In a bowl, mix 2 tbsp crunchy peanut butter with 2 tbsp sweet chilli sauce, the juice of 1 lime, 1 tbsp soy sauce, and 2 tbsp water. Stir until you have a thick, drizzly sauce. Chill the dressing if not using immediately; it will keep for two days.
- Cook Chicken: Heat a non-stick griddle pan on high. Grill the marinated chicken fillets in batches for 3-4 minutes per side until just cooked through. Remove from heat and let the chicken rest on a board.
- Assemble Salad: Toss together the lettuce wedges, finely shredded cabbage, sliced cucumber, most of the spring onions, and roughly chopped coriander in a large salad bowl or platter.
- Slice and Serve: Slice the rested chicken and scatter it over the salad. Drizzle generously with the satay dressing. Garnish with the remaining spring onions and coriander leaves. Serve with lime wedges to squeeze over and enjoy immediately.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- The dressing can be prepared in advance and refrigerated for up to two days.
- Ensure the griddle pan is hot to get a nice sear on the chicken without drying it out.
- For a spicier kick, add a pinch of chili flakes to the dressing.
- This salad is best served fresh to maintain the crunch of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Keywords: chicken satay salad, grilled chicken recipe, peanut dressing, fresh salad, Asian chicken salad
