Easy Recipes

Satay Chicken Salad Cups

Dressing ingredients

¼ cup peanut butter
1 clove garlic, minced
1 tsp sesame oil
1 tsp red curry paste
2 tsp brown sugar
1 tbs soy sauce
120ml coconut milk
2 tbs water
pinch salt

Salad ingredients

2 chicken breasts, cut into 5mm thick slices
1 tbs olive oil
¼ continental cucumber, julienned
½ red capsicum, julienned
4 spring onions, julienned
Handful chopped mint and coriander
2 cos lettuce hearts
lime wedges, to serve

satay chicken salad cups

  1. Whisk the dressing ingredients together in a jug and set aside.
  2. Whisk together the olive oil and 2 tbs of the dressing in a bowl and add the chicken slices. Stir to coat and leave to marinate while you chop and prepare the salad ingredients.
  3. Cook the chicken slices on a hot griddle or frypan, in batches. About 2 minutes per side.
  4. To assemble the salad cups, Separate the cos lettuce into individual leaves and arrange them on a plate or serving board. Place one or two chicken strips on each leaf and add some of the cucumber, capsicum and spring onion. Sprinkle with the chopped mint and coriander, and drizzle the satay dressing over the whole lot.