Chicken satay salad

This delicious and easy to make chicken satay salad is pretty simple and can easily be adjusted to use different kinds of veggies. Or change the flavors in the peanut sauce too. Check the variation options below.

Course Salad

Cuisine Healthy

Keyword chicken, romaine

Diet Paleo

Prep Time 1

Cook Time 15

Total Time 1 15

Servings people

Calories 444

Author Simone

Ingredients

Marinade

300 g chicken breast diced
1 tbsp soy sauce
½ tsp curry madras
¼ tsp cumin
1 clove of garlic mashed
1 tbsp olive oil

Satay sauce

2-3 tbsp almond paste
1 tsp honey
50-100 ml coconut milk
1 tsp grated fresh ginger
1/2 tbsp lime juice

Salad

200 g romaine lettuce
¼ cucumber diced
1 red onion sliced into rings
1 roasted bell pepper cut into strips
100 g cherry tomatoes cut into quarters
2 tbsp pomegranate seeds
1 spring onion sliced into rings

Metric - Us customary

Instructions

Start by making the marinade. Mix the soy sauce with the curry powder, garlic, cumin and honey. Mix well. Mix the chicken breast with the marinade, cover and leave to marinate for about an hour.
In the meantime, make the satay sauce by mixing the almond paste with the honey, coconut milk, grated ginger and lime juice. Taste and see if anything is missing, and add salt and pepper if necessary.
In a large mixing bowl, mix the romaine lettuce with the cucumber, red onion, roasted bell pepper and cherry tomatoes. Divide between two plates.
Heat a large frying pan with some oil and fry the chicken until golden brown and cooked through.
Divide the chicken over the lettuce and serve with the satay sauce. Finally, sprinkle the pomegranate seeds and spring onion over the top.

Nutrition