Get the Recipe: Chicken and Peanut Sauce Green Salad
Marinated chicken, quickly cooked and sliced and served with an easy Satay-style peanut sauce, cucumber, red onion and butter lettuce.
Ingredients
- 2 boneless, skinless chicken breasts, sliced in half lengthwise into 4 thin fillets
Chicken marinade:
- 1 Tablespoon tamari, *see Note 1 below
- 1 teaspoon mild curry powder
- 1/4 teaspoon cumin
- 1 clove garlic, minced
- 1 teaspoon honey, or 3/4 teaspoon white sugar
Peanut Sauce:
- 3 Tablespoons peanut butter, natural peanut butter recommended
- 3 Tablespoons Thai sweet chili sauce, *see Note 2 below
- 3 Tablespoons lime juice, freshly squeezed recommended
- 2-3 Tablespoons warm water, as needed, to thin the sauce to a pourable consistency
For the salad:
- 4 cups lettuce, butter lettuce, leaf lettuce, Spring mix etc.
- 1/2 Persian cucumber, quartered and sliced into 3/4-inch pieces
- 2-3 shallots, or red onion, peeled and thinly sliced
- cilantro, chopped
- pomegranate molasses, optional
- lime wedges, for drizzling
Instructions
- Slice the 2 boneless, skinless chicken breasts (sliced in half lengthwise into 4 thin fillets) in half lengthwise into 4 thin fillets. Add to a plastic zipper bag or a bowl.
- In a small bowl, stir together the 1 Tablespoon tamari (*see Note 1 below), 1 teaspoon mild curry powder, 1/4 teaspoon cumin, 1 clove garlic (minced) and 1 teaspoon honey (or 3/4 teaspoon white sugar). Add the marinade to the chicken and shake or stir to coat the chicken well. Refrigerate the chicken for at least 1 hour or up to 8 hours.
- When you are ready to cook the chicken, heat a non-stick skillet over medium heat. Once heated, add the marinated chicken to the skillet and cover the skillet with a lid. Cook 5-6 minutes, flipping the chicken halfway through cooking, just until the chicken is cooked through to 165F internal temperature. Remove the cooked chicken to a cutting board to rest.
- While the chicken is cooking, add the 3 Tablespoons peanut butter (natural peanut butter recommended), 3 Tablespoons Thai sweet chili sauce (*see Note 2 below) and 3 Tablespoons lime juice (freshly squeezed recommended) to a small bowl or measuring cup. Stir well until smooth. Add 2-3 Tablespoons warm water (as needed, to thin the sauce to a pourable consistency) as needed to create a pourable sauce. Set aside.
- While the chicken is resting, assemble the salad by adding the 4 cups lettuce (butter lettuce, leaf lettuce, Spring mix etc.) to the bottom of the plate (or plates). Scatter with the 2-3 shallots (or red onion, peeled and thinly sliced), 1/2 Persian cucumber (quartered and sliced into 3/4-inch pieces) and cilantro (chopped).
- When the chicken has rested, slice diagonally and add to the salad(s). Drizzle the salad with peanut sauce. If desired, drizzle with a bit of pomegranate molasses. Serve with lime wedges, for drizzling.
If your skillet doesn't have a lid, use a baking sheet that is large enough to cover the top of the skillet and lay it over the top of the skillet. A sheet of foil will also work.
Notes
Note 1: Tamari is the Japanese equivalent of soy sauce and is fairly easy to find in most grocery stores. It is darker, thicker and less salty than soy sauce. It is also gluten-free, if that is a consideration. In this recipe, the tamari lends a nice colour to the skillet-cooked chicken. Regular soy sauce can be substituted 1 for 1, though low-sodium soy sauce is recommended.
Note 2: I've included a homemade sweet chili sauce in the Recipe Tips section above this recipe card if you don't happen to have it on hand.
Tips!
You can enjoy this salad with warm, freshly cooked chicken, or cook the chicken ahead and refrigerate it to add to the salad later. Use it cold, at room temperature or warm it a bit in the microwave or in a skillet.
You could also quickly cook the marinated chicken on the BBQ. Be sure not to overcook to ensure moist and tender chicken.
If you'd like to add some colour to this salad, pomegranate arils would be nice. Sliced mango would also work well in this salad.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, and step-by-step photos that you might find helpful.
Serving: 1 serving, Calories: 262 kcal, Carbohydrates: 22 g, Protein: 22 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.01 g, Cholesterol: 48 mg, Sodium: 674 mg, Potassium: 622 mg, Fiber: 3 g, Sugar: 15 g, Vitamin A: 531 IU, Vitamin C: 10 mg, Calcium: 47 mg, Iron: 2 mg
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