This is a delicious, fresh, chicken salad with an easy, no cook peanut satay sauce.
I love salads like this that have a variety of flavours, colours and textures. If you don’t have all the exact ingredients don’t worry at all, just swap it for something you have on hand.
This satay sauce is so epic, you can serve it with dumplings or spring rolls as a dipping sauce too.
Ingredients
Salad
- kumara
- red cabbage
- cucumber
- cherry tomatoes
- carrot
- Handful of coriander leaves
- 1 rotisserie chicken, meat removed and shredded
- oil
- Salt
- peanut butter
- soy sauce
- sugar or runny hunny
- lemon juice (I used a splash of vinegar)
- sweet chilli sauce or siracha sauce to taste
- water to thin out the sauce
- Crushed honey roasted peanuts
- Coriander leaves
- Sliced red chilli
I hope you love this as much as we do, be sure to check out Chicken Pitas with Tzatziki too.
Onto my recipe for Chicken Satay Salad
Chicken Satay Salad
Servings 3 -4 people
Ingredients
Salad
- 1 kumara
- ¼ red cabbage
- 1 cucumber
- 1 punnet cherry tomatoes
- 1 carrot
- Handful of coriander leaves
- 1 rotisserie chicken meat removed and shredded
- 1 teaspoon oil
- Salt
Sauce
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 1-2 teaspoons sugar or runny hunny
- 1 teaspoon lemon juice I used a splash of vinegar
- 1 teaspoon sweet chilli sauce or siracha sauce to taste
- ¼ cup water to thin out the sauce
Garnish
- Crushed honey roasted peanuts
- Coriander leaves
- Sliced red chilli
Instructions
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Preheat the oven to 180 degrees fanbake.
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Peel and dice the kumara and place on a baking tray and drizzle with oil and season with salt.
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Cook until soft and cooked through. Around 20 minutes. Set aside.
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While the kumara is cooking, make the satay sauce and prep the vegetables.
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In a small bowl add the peanut butter, soy sauce, 1 teaspoon of sugar, lemon juice, chilli sauce and mix together. Add water, a little at a time to loosen to a sauce consistency. Taste and add more sugar if needed and salt if needed.
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Slice the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Then slice into crescent moon shapes.
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Chop tomatoes in half, thinly slice the red cabbage and julienne or grate the carrot.
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To assemble add all the salad ingredients together in a large bowl and toss to combine.
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Divide into serving bowls, drizzle over peanut sauce, garnish with coriander, peanuts and red chilli.
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Serve.
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I made this tonight and it was quick, easy and super delicious. Will be making this again!
Yay that’s so lovely to hear Sarah! So glad you enjoyed it 🙂 Jana
I made this last night -I love the textures. Am looking forward to the leftovers for lunch today!
What awesome feedback, so glad you loved it. And how good are leftovers for lunch, the best! xx Jana