Chicken Peanut Satay +
Arugula Salad
This Chicken Peanut Satay Arugula Salad is a big flavor recipe. Spicy. Sweet. Fresh. Crunchy. If you love anything peanut-based, you will fall hard for this dish.
The chicken gets an incredible flavor boost from a bold marinade. After a quick grill, the skewers are drizzled with a creamy, gingery peanut dressing. And yes—the spicy peanut dressing uses pantry staples you probably already have. The additions of fresh ginger, garlic, and Thai red peppers bring everything to life.
The salad layers simple, bright ingredients that make every bite pop. The arugula, pea shoots, and cilantro add freshness while balancing the richness of the chicken peanut satay. Eating from skewers can be a little messy, but it also makes the meal fun and interactive.
Don't be scared
Even though the ingredient list looks long, most items are basic staples. The marinade comes together fast—just toss everything with the chicken and let it rest in the refrigerator for at least six hours. The longer it marinates, the deeper the flavor.
Meanwhile, the peanut sauce is mixed in seconds. Add a splash of warm water to thin it so it pours easily and coats both the chicken and arugula beautifully. Serve extra on the side for dipping. Always a good idea.
Two more of my favorite salads.
Pro Tip:For maximum flavor, pat the chicken dry before marinating. This helps the marinade cling better and gives you a deeper char on the grill.
If you make this Chicken Peanut Satay Arugula Salad, tag me on Instagram @whitesparrowfoodco—I love seeing your meals and sharing your kitchen wins!
Chicken Peanut Satay Arugula Salad
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Spicy-sweet chicken peanut satay served over fresh arugula with a bold ginger peanut dressing. Easy, flavorful, and packed with crunch.
Ingredients
Marinade
- 1 can full fat unsweetened coconut milk
- 1/3 cup coconut aminos (soy sauce works too)
- 1 teaspoon sriracha hot sauce
- 1 tablespoon fish sauce
- 1 tablespoon turmeric powder
- 1 teaspoon cumin
- 1 heaping tablespoon fresh ginger, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 shallot, roughly chopped
- 1/3 cup packed brown sugar
- 1 thai red pepper, small diced
- 2 pinches red pepper flakes
- 2 tablespoons fresh cilantro, chopped finely
Dressing
- 1/2 cup creamy high quality peanut butter
- 2 teaspoons seasoned rice wine vinegar
- 1/4 cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 heaping tablespoon fresh ginger, finely minced
- juice from 1 lime
- 3 tablespoons or more warm water
Chicken + Salad
- 3-4 boneless skinless chicken breasts, cut into very thin slices
- 3 large handfuls arugula
- 2 small bunches pea sprouts
- 1/3 cup roughly torn cilantro leaves
- 1/4 cup chopped peanuts
- 1/2 red bell pepper or thai red pepper, small diced
- wooden or metal skewers
Instructions
- For the marinade, combine all the ingredients into a bowl. Add in the chicken slices and toss to coat with tongs or a fork. Cover with plastic wrap and let sit in your refrigerator for 6 hours (or more).
- To make the dressing, combine all the ingredients together in a bowl. Whisk to combine and add in small amounts of warm water at a time until your desired consistency is reached. Pour into a container with a lid and set aside.
- When your are ready to cook, place 2-3 chicken pieces on each skewer. Repeat this process until all the chicken is on the skewers. Discard the marinade.
- Heat up a large pan over high heat or your grill. If using a pan, add in a few teaspoons of coconut oil (or oil of your choice).
- When the pan is hot, add in 3-5 skewers at a time onto your pan. Make sure that all the chicken on the first side is touching the pan. Cook until the sides start to become white. Flip over and cook for another 3-4 minutes or until the chicken is fully cooked. Remove from the pan or grill to a plate. Repeat until all the chicken skewers are cooked.
- To assemble the salad, place the arugula in a serving bowl or plate, place a couple skewers on top. Spoon some of the dressing on top of the chicken and sprinkle with the pea sprouts, cilantro leaves, chopped peanuts and red pepper. Enjoy.
Notes
The dressing can be made ahead of time and put in the refrigerator. When its time to use it, simply add a bit more warm water to freshen it up and smooth it out.
- Prep Time: 360
- Cook Time: 20
- Category: chicken
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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