This quick version of satay sauce doesn’t require any cooking to thicken, which makes it the perfect midweek meal alongside the healthy and fresh slaw.
Ready in just 20min, this speedy chicken salad is the perfect midweek meal!
Succulent chicken is grilled in a simple satay sauce and served with a crunchy rainbow salad for a healthy lunch or light dinner option.
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
564
Ingredients
For the satay
4Tbsp.
smooth peanut butter
1Tbsp.
soy sauce
2Tbsp.
sweet chili sauce
2Tbsp.
desiccated coconut
1
garlic clove, crushed
Finely grated zest and juice 1 lime
10
skinless and boneless chicken thigh fillets (about 700g)
For the salad
1Tbsp.
sesame oil
1/2
small red cabbage, cored and finely shredded (about 450g)
3
medium carrots, peeled into ribbons using a Y-shaped peeler
100g
edamame beans, defrosted if frozen
Small handful coriander, roughly chopped
Directions
Step 1Preheat grill to medium. For the satay, mix the peanut butter, soy and sweet chilli sauces, desiccated coconut, garlic, lime zest and juice and 4tbsp water in a medium bowl. Halve the chicken thighs lengthways and put into a large bowl and add all but 2tbsp of the satay sauce. Toss to coat.
Step 2Put a large metal rack on top of a foil-lined roasting tin and arrange the chicken in a single layer on the rack. Grill the chicken for 6-8min per side, or until golden and cooked through.
Step 3Meanwhile, make the salad. Mix the sesame oil and 1tbsp water into the remaining satay sauce to make a loose dressing. Gently mix the cabbage, carrots, edamame beans and coriander in a large serving bowl. Add the dressing and gently toss to coat. Serve alongside the chicken.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
