Best 3 Grilled Chicken Satay Salad Recipes

Grilled chicken satay salad is a mouthwatering dish that combines the savory flavors of grilled chicken, the creamy texture of satay sauce, and the freshness of a crisp salad. With its perfect balance of flavors and textures, this salad is a delightful meal option for lunch or dinner. Whether you're looking to impress your friends and family or simply enjoy a healthy and satisfying meal, this grilled chicken satay salad is sure to become a favorite.

Here are our top 3 tried and tested recipes!

GRILLED CHICKEN SATAY WITH CUCUMBER SALAD

Grilled Chicken Satay with Cucumber Salad image

Pair cool and crunchy cucumbers in a light vinaigrette with grilled chicken skewers, made easy with prepared peanut sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup Asian peanut sauce
4 boneless skinless chicken breasts
1/4 teaspoon salt
3 cups thinly sliced peeled seedless cucumbers
1/3 cup halved thinly sliced red onion
2 tablespoons white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coarsely chopped cocktail peanuts
2 tablespoons thinly sliced green onions (2 medium)
3/4 cup Asian peanut sauce

Steps:

Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill. Place 1/2 cup peanut sauce in medium bowl; set aside. Cut chicken crosswise into 1/2-inch thick slices. Thoroughly coat chicken slices with sauce in bowl; sprinkle with 1/4 teaspoon salt. Cover and refrigerate 30 minutes.
In another medium bowl, stir together cucumber salad ingredients; set aside.
Remove chicken from bowl; discard peanut sauce. On each skewer, thread 4 to 5 chicken slices. Place skewers on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
To serve, divide cucumber salad among 4 serving plates. Top with chicken skewers and toppings.

Nutrition Facts : Calories 430, Carbohydrate 13 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Skewers and 1/4 of the Salad and Toppings), Sodium 700 mg, Sugar 7 g, TransFat 0 g

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE

Provided by Food Network

Categories appetizer

Time 2h31m

Yield 6 to 8 servings

Number Of Ingredients 25

Ingredients

4 to 6 large chicken breast, cut into 1-inch cubes
1/4 cup olive oil
8 ounces hoisin sauce (found in international section in grocery store)
4 to 5 cloves minced garlic
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons cooking sherry
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
1/2 cup roasted white and black sesame seeds
1 ripened papaya
1/2 lime, juiced
Mixed greens
1/2 cup fresh large diced tomatoes
3/4 cup balsamic vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 small Maui sweet onion - sliced
2 cloves garlic
4 -6 sprigs fresh basil leaves
1 teaspoon crushed red pepper flakes
1 1/4 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sugar
Freshly cracked pepper

Steps:

For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

GRILLED CHICKEN SATAY SALAD

Grilled Chicken Satay Salad image

Make and share this Grilled Chicken Satay Salad recipe from Food.com.

Provided by Charmie777

Categories Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
1/3 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon finely chopped gingerroot
1 garlic clove, finely chopped
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 cups mixed salad greens
1 cup finely shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 350ºF.
Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
Meanwhile, make peanut satay dressing.
Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
Cut chicken into strips.
Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
Divide salad among 6 plates. Sprinkle with tortilla strips.

Tips:

Choose fresh and high-quality chicken: Fresh chicken with plump texture and natural color. Avoid chicken that shows signs of spoilage like discoloration or any off smell.

Use quality bamboo skewers: Sturdy and long enough to hold your chicken pieces easily. Bamboo skewers are often preferred over metal skewers as they do not heat up as much, making them safer to handle.

Marinate your chicken properly: Marinating the chicken in a flavorful blend of spices and herbs allows the flavors to penetrate the meat. Let it marinate for a few hours or even overnight for best results.

Grill over medium heat: Grilling over medium heat allows the chicken to cook evenly throughout without overcooking or burning. High heat can quickly char the chicken on the outside while leaving the inside undercooked.

Keep your grill clean: Make sure your grill is clean before cooking to prevent food from sticking and burning. A clean grill also helps to ensure an even cook.

Allow the chicken to rest: After grilling, let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in tender and juicy chicken.

Conclusion:

Grilling chicken satay is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With just a few simple ingredients and techniques, you can create a flavorful and satisfying meal that is perfect for any occasion. Experiment with different marinades and sides to find your perfect combination, and you'll have a dish that everyone will love.

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