Satay Curry Chicken Salad
Not Your Typical Chicken Satay ;)
I don't know about you but I love chicken Satay. I have made several version of it over the years, but this is the first salad I have made with it. There are probably several versions of this type of salad online. I however being the adventurous type decided to create my own version from scratch.
In case you didn't know already Satay is little skewers of chicken or meat served with a peanut sauce. The salad is quicker and easier version of that, and it turns what is usually an appetizer into a meal.
This is also good if you substitute turkey for chicken breast. The turkey substitution came about when I was trying to decide what to do with turkey leftovers from Thanksgiving dinner :-)
You can typically make this meal in less than 15 minutes, although if you're a beginner in the kitchen less than 20 more realistic.
So Let's talk about the seasoning
I seasoning that use on the chicken is a combination of spices that are great for a variety of poultry dishes. But it is definitely a must for this chicken salad.
Chicken seasoning that I like to use involves the following:
- 3 tablespoons of salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon of curry powder
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder <- you can't forget the garlic right? ;)
Healthy cookbooks that I love
Ingredients and Cooking Instructions
Here is how I made my chicken satay salad.
- 20 ounces of boneless skinless chicken breast ( or turkey as I discussed above).
- chicken seasoning as I described above
- 1/3 cup of rice vinegar
- 3 tablespoons natural peanut butter
- 2 tablespoons Splenda
- 2 tablespoons of sesame oil ( can use either pure olive oil or a canola olive oil mixture but flavor will vary a little)
- 3/4 teaspoon grated ginger root (can substitute ginger powder pre-ground)
- 1 tablespoon soy sauce ( fell free to use the 37% less sodium soy sauce)
- 3 tablespoons of chopped dried roasted peanuts
- 6 cups of romaine lettuce mixture of lettuce
- 1 cup coleslaw
- 6 tablespoons of chopped cilantro
- 3/4 cups of bean sprouts
I want to say that this is just my preference as far as the bagged lettuce, coleslaw, and sprouts combination. You can use more coleslaw and less being sprouts if you prefer.
Now for the cooking instructions
- Preheat your your pan. You also can use a grill if you want to get that smoky flavor of a charcoal grill. But that will take a lot longer .
- Sprinkle both sides of the chicken breast or turkey with the chicken seasoning, and then just put them right in in the pan. It will take about 5 to 6 minutes for the chicken to fully cook through. If using a charcoal grill it will take more like 12 to 16 minutes depending on the grill temperature.
- While the chicken is cooking / grilling, put the vinegar, peanut butter, Splenda, oil, ginger powder, sesame oil, and soy sauce into a blender or put into bowl to whisk yourself and blended as needed. This is your dressing for the salad. So I would take some time to play with it until you get the desired taste her
-Now all you have to do is to combine salad green mixture. In a large bowl and mix the different salad greens, bean sprouts, and cilantro together. Add the dressing over it and mix thoroughly. Then divide this salad greens anywhere from 3 to 4 plates depending on the size salad you everyone to receive.
-Place the chicken on top
- Finally, you just have to apply sprinkle crushed peanuts onto the tops of the salads. The best way that I found to crushed peanuts, is to by putting the peanuts into a Ziploc bag and using a rolling pin or a can soup (specifically the side of the can of soup) to crush the peanuts to the desired consistency.
Enjoy and let me know what you guys think by leaving a comment below.
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