Satay chicken salad
0
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
Andreas Trauttmansdorff
Ingredients
2 limes, or 1 lemon
1/4 cup peanut butter
1/2 cup honey-Dijon salad dressing
1/2 to 1 tsp hot-red-chili-flakes
4 cups sliced cooked chicken
1 red bell pepper
1/2 English cucumber
1/2 large red onion
13 cups mesclun greens
1/4 cup chopped fresh cilantro or basil
1/4 cup chopped roasted peanuts or almonds
Instructions
Squeeze 3 tbsp (45 mL) lime juice into a very large bowl. Whisk in peanut butter, salad dressing and chili flakes.
Discard chicken skin. Tear chicken into strips and add to dressing. Thinly slice pepper. Slice cucumber lengthwise into quarters. Scrape out and discard seeds. Coarsely chop. Thinly slice onion. Add all to dressing with mesclun greens and coriander. Toss to evenly coat. Sprinkle with nuts.
Nutrition (per serving)
Calories 403, Protein 33.9g, Carbohydrates 13.3g, Fat 24.6g, Fibre 3.4g, Sodium 222mg.
This is the ultimate "one-stop shopping" dinner salad. All you need: deli-roasted chicken, a few fresh veggies, peanut butter and salad dressing.
Satay Pasta Salad
In place of mesclun greens, toss salad mixture with 4 cups (1 L) cooked fusilli or penne.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.