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How to Make the Perfect Chicken Satay Salad

How to Make the Perfect Chicken Satay Salad

Chicken satay salad is a delicious and healthy dish that is perfect for those who are looking for a light yet satisfying meal. This dish combines the flavors of traditional chicken satay with the freshness of a salad, making it a perfect choice for a summer lunch or dinner.


  • 1 lb boneless, skinless chicken breast
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp peanut butter
  • 2 cloves of garlic, minced
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 cup vegetable oil
  • 1 head of lettuce, chopped
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1/2 cup peanuts, chopped
  • Cilantro, for garnish


  1. In a small bowl, mix together soy sauce, brown sugar, peanut butter, garlic, ginger and red pepper flakes.
  2. Cut chicken into bite-sized pieces and add to the marinade. Toss to coat and let sit for at least 30 minutes.
  3. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes.
  4. In a large bowl, combine lettuce, bell pepper, red onion, peanuts and cilantro. Add the cooked chicken and toss to combine.
  5. Serve immediately and enjoy!


  • For added flavor, you can also add some chopped pineapple or cucumber to the salad.
  • If you prefer a sweeter taste, you can adjust the amount of brown sugar in the marinade to your liking.
  • For a more filling dish, you can serve the salad over rice or noodles.

Nutritional Information

Per Serving (1/4 of the recipe):

  • Calories: 364
  • Total Fat: 24.2g
  • Saturated Fat: 3.4g
  • Cholesterol: 72mg
  • Sodium: 977mg
  • Total Carbohydrates: 11.4g
  • Dietary Fiber: 2.3g
  • Sugar: 7.3g
  • Protein: 27.3g

In conclusion, this chicken satay salad is a perfect balance of flavors and nutrients. It is easy to make and can be customized to suit your personal taste preferences. Give it a try and see for yourself why it is a great alternative to traditional chicken satay.

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