Chicken Satay Salad

I borrowed and adapted the recipe from  pinch of Yum
Chicken Satay Salad


  • 2 cups of brussel sprouts, but you can use slaw
  • ½ cup slithered almonds (toasted lightly in a pan)
  • 2 cups shredded carrots
  • ¼ cup chopped cilantro
  • 2 cups cooked, shelled edamame
  • 3 T toasted sesame seeds
  • 2 chicken breasts
  • ½ cup soy sauce
  • 2 cloves garlic, minced
  • 1 piece minced ginger (thumb size)
  • 2 tablespoons sugar
  • 2 tablespoons 5 spice seasoning (can also sub other seasoning – eg; part Garam Masala and part Cajun seasoning)
  • 2 cups crispy noodles (I used skinny deep fried ones)


  1. Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
  2. Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 180ºC, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
  3. Toss with dressing of your choice and chow mein noodles just before serving (if you do this too early the noodles will do soggy from the moisture in the salad)

Satay dressing

Blitz all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, ¼ cup oil, 3 tablespoons white vinegar, 3/4 cup chunky peanut butter, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and about 1/4 cup water.   If you want to add a bit of chili, this would give it a little kick (optional)


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