Thai Grilled Chicken Satay Salad

Nuvita Biscuits

A tender and juicy Thai style grilled chicken satay salad with creamy avocados, juicy cucumbers and a spicy peanut dressing that is just packed with fresh flavours.


  • 1 batch Thai satay marinade
  • 1 pound chicken breasts (boneless and skinless)
  • 4 cups salad greens
  • 2 avocados (stoned, peeled and cut into bite sized pieces)
  • 1 small cucumber (sliced)
  • 4 green onions (sliced)
  • 1 handful cilantro (chopped)
  • 1/4 cup peanut sauce
  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 birds eye chilies (sliced)
  • 2 teaspoons sugar
  • 2 tablespoons peanuts (roasted and chopped)


  1. Marinate the chicken in the Thai satay marinade in the fridge for 1 hour to overnight.
  2. Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.
  3. Let the chicken rest for 5 minutes and then slice it thinly.
  4. Mix the salad greens, avocado, cucumber, green onion and cilantro in a large bowl.
  5. Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.
  6. Toss the salad and dressing.
  7. Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts.


Recipe Type: ,

Recipe Comments

  1. posted by Oilers on Mar 18, 2013

    I’m having a small dinner party and the request was chicken and shrimp kabobs on the grill. I’m looking for new ideas and new recipes and opinions on how to have chicken and shrimp come together as one. Mainly looking for amazing marinades for both.


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