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Griddled Chicken Satay Salad

Griddled Chicken Satay Salad

By Morrisons
Published on 21 March 2025
Our satay salad is packed with tender chicken pieces, crunchy veg, all dressed in a tangy, lime-spiked peanut butter dressing.
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Time and servings

50 minsTotal time
4Servings
30 minsPrep time
20 minsCooking time

Ingredients

  • 3 tbsp soy sauce, 2 for the chicken, 1 for the dressing
  • 2 tsp medium curry powder
  • 2 garlic cloves, minced
  • 2 tsp soft brown sugar
  • 3 skinless chicken breast fillets
  • 2 tbsp crunchy peanut butter
  • 2 tbsp sweet chilli sauce
  • 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
  • 2 limes, 1 juiced and 1 cut into wedges to serve

Method

  1. Step 1

    Pour the soy into a large dish and stir in the curry powder, garlic and sugar and mix well until the sugar has dissolved. Slice the chicken breasts in half horizontally to make thin fillets then put in the marinade, cover and chill for at least 1 hr – overnight is best if you have time.

  2. Step 2

    To make the dressing mix the peanut butter with the chilli sauce, lime juice, soy and 2 tbsp water to make a thick drizzly sauce. The dressing will keep chilled for two days.

  3. Step 3

    Put a non-stick griddle pan over a high heat and sear the chicken in batches for 3-4 mins on each side until just cooked through, then lift onto a board. While the chicken rests, prepare the rest of the salad.

  4. Step 4

    Toss the lettuce wedges with the cabbage, cucumber, most of the spring onions and coriander. Pile the salad into a large salad bowl or onto a platter, then slice the chicken and scatter over the salad. Drizzle over the satay dressing and scatter with the rest of the spring onions and coriander. Bring to the table, toss well and serve with lime wedges to squeeze over.