This is a match made in heaven—and influenced by a classic dish! This chicken satay salad is a special, flavor-packed option that will become a memorable desk lunch option. It features everything we love: chicken, salad, and peanut butter! Don’t forget the cilantro garnish: its beautiful herby flavor brings it all together.

Chef Tips:

I like to use tamari in my recipes because it’s gluten-free. If you cannot source tamari, use soy sauce.
I add a little hot water to the peanut butter mix to ‘ loosen’ it and make it spoonable. Check the consistency of your peanut butter: you might not need as much as 2 tablespoons as I needed.

Serves 2

Chicken Satay Salad

Name: Chicken Satay Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 2 medium skinless, deboned chicken breasts (we use Butcher Box meat); Generous pinch of ground cumin; 1.8 oz no-sugar-added smooth peanut butter; 2 tsp tamari (gluten-free soy sauce); 1 tsp lime juice; 2 TB olive oil; 2 little gem lettuce, cut lengthways into intact wedges; Small handful cilantro leaves, picked; Sea salt; Freshly ground black pepper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Elevate your meal with our easy Chicken Satay Salad recipe, featuring juicy, tender chicken and a creamy peanut dressing that brings irresistible flavor to every bite. Perfect for a quick lunch at work.

Ingredients

2 medium skinless, deboned chicken breasts (we use Butcher Box meat)
Generous pinch of ground cumin
1.8 oz no-sugar-added smooth peanut butter
2 tsp tamari (gluten-free soy sauce)
1 tsp lime juice
2 TB olive oil
2 little gem lettuce, cut lengthways into intact wedges
Small handful cilantro leaves, picked
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
Season the chicken breasts with the ground cumin, salt, and pepper. Place on the tray and bake in the oven for 20-22 minutes. Remove from the oven and leave to cool completely. Once cooled, slice the chicken into thinner strips.
Meanwhile, add the peanut butter, tamari, and lime juice to a small bowl.
Add 1-2 TB of very hot water and use a small whisk to whisk the mixture to a runny sauce. Set aside.
At the same time, heat the olive oil in a large, non-stick pan over high heat.
Add the lettuce wedges and sear until golden and crispy on the flat side (this does not take long, 20-30 seconds). Remove and set aside in your serving plates/bowls, charred side up.
When ready, add the sliced chicken and spoon over the peanut sauce.
Sprinkle on the cilantro leaves and serve.

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.