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Looking for a quick, healthy meal that’s bursting with flavor?
This chicken satay satay salad is the perfect option!
Tender chicken fillets soak up a savory marinade, then pair beautifully with a refreshing mix of crisp lettuce, cucumber, and sweet pomegranate.
Whether you’re cooking for yourself or sharing with loved ones, this simple recipe makes it easy to create a wholesome dish with minimal effort and maximum taste.
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Ingredients
For the Marinade
- For the Chicken Marinade:
- 1 tbsp tamari
- 1 tsp medium curry powder
- ¼ tsp ground cumin
- 1 garlic clove, finely grated
- 1 tsp clear honey
- 2 skinless chicken breast fillets (or you can use turkey breast)
For the Peanut Sauce
- 1 tbsp crunchy peanut butter (preferably sugar-free and without palm oil)
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 1 tbsp water
For the Salad
- Sunflower oil (for wiping the pan)
- 2 Little Gem lettuce hearts, cut into wedges
- ¼ cucumber, halved and sliced
- 1 banana shallot, halved and thinly sliced
- Fresh coriander, chopped
- Seeds from ½ pomegranate
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Instructions
Step 1: Marinate the Chicken
- In a large dish, combine the tamari, curry powder, ground cumin, grated garlic, and clear honey.
- Stir until well mixed.
- Slice each chicken breast horizontally to create 4 thinner fillets.
- Add these fillets to the marinade, making sure they are well-coated.
- Cover the dish and refrigerate for at least 1 hour, or preferably overnight. This helps the flavors soak into the chicken.
Step 2: Prepare the Peanut Sauce
- In a small bowl, mix together the crunchy peanut butter, sweet chilli sauce, lime juice, and water.
- Stir until smooth and well-combined.
Step 3: Cook the Chicken
- Heat a large non-stick frying pan over medium heat. Wipe the pan lightly with sunflower oil.
- Add the marinated chicken fillets to the pan.
- Cook covered with a lid for 5-6 minutes, turning the fillets over in the last minute, until the chicken is cooked through but still moist.
- Once cooked, remove the chicken from the pan and let it rest, covered, for a few minutes.
Step 4: Prepare the Salad
- While the chicken rests, assemble your salad.
- Toss the Little Gem lettuce wedges, cucumber slices, banana shallot, chopped coriander, and pomegranate seeds together in a bowl.
Step 5: Serve
- Divide the salad among your plates and drizzle with a little of the peanut sauce.Slice the cooked chicken and place it on top of the salad.
- Spoon the remaining peanut sauce over the chicken.
- Enjoy the dish while the chicken is still warm!
FAQs
Can I use a different type of protein instead of chicken?
Absolutely! This recipe works great with turkey breast, tofu, or even shrimp. Just adjust the cooking time accordingly to ensure your protein is cooked through.
What can I use as a substitute for tamari?
If you don’t have tamari, you can use soy sauce or coconut aminos as a gluten-free alternative. The flavor will be slightly different, but still delicious!
Simple Italian Chicken Satay Salad
Marinated chicken breasts are cooked to perfection and served over a fresh salad with a creamy peanut sauce for a quick and flavorful meal.
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RateServings: 2
Ingredients
For the Chicken Marinade
- 1 tbsp tamari
- 1 tsp medium curry powder
- ¼ tsp cumin ground
- 1 garlic clove finely grated
- 1 tsp clear honey
- 2 skinless chicken breast fillets (or you can use turkey breast)
For the Peanut Sauce
- 1 tbsp crunchy peanut butter (preferably sugar-free and without palm oil)
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 1 tbsp water
For the Salad
- Sunflower oil (for wiping the pan)
- 1 Little Gem lettuce hearts cut into wedges
- ¼ cucumber halved and sliced
- 1 banana shallot halved and thinly sliced
- Fresh coriander chopped
- ½ Pomegranate seeds
Instructions
Marinate the Chicken
- In a large dish, combine the tamari, curry powder, ground cumin, grated garlic, and clear honey.Stir until well mixed.Slice each chicken breast horizontally to create 4 thinner fillets.Add these fillets to the marinade, making sure they are well-coated.Cover the dish and refrigerate for at least 1 hour, or preferably overnight.This helps the flavors soak into the chicken.
Prepare the Peanut Sauce
- In a small bowl, mix together the crunchy peanut butter, sweet chilli sauce, lime juice, and water.Stir until smooth and well-combined.
Cook the Chicken
- Heat a large non-stick frying pan over medium heat.Wipe the pan lightly with sunflower oil.Add the marinated chicken fillets to the pan.Cook covered with a lid for 5-6 minutes, turning the fillets over in the last minute, until the chicken is cooked through but still moist.Once cooked, remove the chicken from the pan and let it rest, covered, for a few minutes.
Prepare the Salad
- While the chicken rests, assemble your salad.Toss the Little Gem lettuce wedges, cucumber slices, banana shallot, chopped coriander, and pomegranate seeds together in a bowl.
Serve
- Divide the salad among your plates and drizzle with a little of the peanut sauce.Slice the cooked chicken and place it on top of the salad.Spoon the remaining peanut sauce over the chicken.Enjoy the dish while the chicken is still warm!
hey Sandra, can I skip the tamari in the peanut sauce? what happens if I just dont put it in, will it taste weird?
Tried this with tofu instead of chicken and it turned out amazing. Never knew I could make something this good at home. Thanks for the idea Sandra!
lol tofu instead of chicken, that sounds like it ruins the whole dish
can i do this recipe on the grill? wanna try it at my next bbq
This recipe is a keeper! The peanut sauce was especially a hit at my dinner table.
no way this recipe is hot enough without some extra chilies. Threw in a handful of habaneros and it was much better. Anyone else like their food with a real kick?
Was looking for something quick to make for dinner and this was perfect. Even my picky eaters liked it!
Every time I see a recipe like this, I wonder if the original creator would recognize it. Peanut sauce? Really? What’s next, ketchup in lasagna? Sometimes, classics should stay classic.