Chicken satay salad

Chicken satay salad

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(35 ratings)

Prep: 15 mins Cook: 5 mins - 10 mins plus at least 1 hr marinating


Serves 2
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal353
  • fat10g
  • saturates2g
  • carbs24g
  • sugars21g
  • fibre7g
  • protein38g
  • salt1.6g
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  • 1 tbsp tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 1 tsp medium curry powder
  • ¼ tsp ground cumin
  • 1 garlic clove, finely grated
  • 1 tsp clear honey
  • 2 skinless chicken breast fillets (or use turkey breast)
  • 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • a little sunflower oil, for wiping the pan
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 Little Gem lettuces hearts, cut into wedges
  • ¼ cucumber, halved and sliced
  • 1 banana shallot, halved and thinly sliced
  • generous handful coriander, chopped
  • seeds from ½ pomegranate



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

  2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

  3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

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Comments, questions and tips

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Mahya Nazarian
5th Mar, 2019
I made it today, and my husband loved it. It’s so healthy light and lovely salad, for me even main course. I just used tahini instead of peanut butter since l don’t like it. Thanks for this lovely salas that will be my favourite food from now on.
OLOV's picture
18th Sep, 2018
I love this salad! I marinated chicken 24h and it worked excellent!
Kafie's picture
2nd Aug, 2018
This is one of our most favourite meals. One of the tastiest recipes ever. My other half would eat it everyday!
6th Jun, 2018
Tasty. Liked the combination of the peanut sauce with the chicken and the pomegranate.
21st Jan, 2018
Used this as meal prep for a week! Brilliant and so quick and can easily be had cold!
9th Jun, 2017
delicious but double the sauce as it was so good!
3rd Jul, 2016
Great and tasty recipe. Needs a little more sauce so I'd double the sauce ingredients.
17th May, 2016
I added the marinade to the sauce instead of any water which made it all the more delicious!
11th Jan, 2017
Hope you boiled up the marinade before adding it to the uncooked sauce - liquid from marinating raw chicken could give you serious food poisoning,
29th Jan, 2017
The marinade is for the chicken before it's cooked. The sauce is for pouring on after, so it doesn't come in contact with raw chicken.


21st Sep, 2015
What can I use instead of Tamari and banana shallots?
9th May, 2016
Personally if I couldn't get either of those items I'd use dark soy sauce in place of the Tamari, and standard shallots in place of the banana shallots (perhaps just use a little more of the shallot as they're smaller than the banana shallot variety)
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