This peanut satay chicken salad is a fresh, crunchy salad made with shredded chicken, crisp vegetables and a salty-sweet peanut satay sauce. It's quick to assemble, perfect for warm weather, and works brilliantly for meal prep because everything can be prepped ahead and layered to stay fresh.
I've had my satay sauce without coconut milk recipe ranking #1 on Google for years and I realised that satay can also be used as a delicious salad dressing. Especially with summer in Australia at its peak right now, there's zero want for a hot meal. It works well with my slow cooked shredded chicken as it's just another versatile layer for building out easy meals.
TL;DR
- Prep time: 10 minutes
- Meal prep: Stays crunchy for days if layered and stored correctly. You can bulk out with more carbs if you choose.
- Fridge storage: 3-4 days (store sauce separately).
- Customise: Add to a wrap, serve as a cold pasta salad or swap veggies based on preferences.
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Why you'll love this recipe
Meal prep friendly. Salads can work for meal prep when stored properly and are perfect for summer when you don't want hot food.
Satay. If you're a fan of my slow cooker satay chicken or my peanut satay noodles, this salad uses the same flavour base in a lighter, summer-friendly way.
Simple ingredients. Everything in this satay chicken salad is available year-round at most supermarkets, with no specialty ingredients required.
Flexible chicken options. Use rotisserie chicken, leftover roast chicken, slow cooker shredded chicken or freshly cooked chicken breast - whatever makes life easiest.
Ingredients
Gem lettuce. These are often called "gem lettuce hearts" and I find they're sturdier than other lettuce varieties which is better for meal prepping.
Iceburg releases a lot of water while it sits which can dilute the peanut sauce, and softer lettuces (like butter, oak, baby leaves) have more room for error if not stored absolutely perfectly and well away from anything that releases moisture.
Shredded chicken. This is a lean and versatile protein base. You can use my slow cooker chicken breast recipe or some rotisserie chicken from the supermarket.
Fried noodles. Salads should always have a crunchy component to help with satiety. I used fried noodles for this one, but you could use some nuts, croutons or even some crispy onions depending on what you have.
Satay sauce. I use my homemade satay sauce recipe for this salad because it takes less than 5 minutes to whip together and you can adjust the flavours to your preferences.
If you prefer, you can use a store-bought sauce.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Different proteins. You can swap chicken for tofu as a vegetarian option (or just try my satay tofu recipe). You could also use some leftover salmon or leftover turkey!
Add some carbs. I tended to have this in wraps during the week and then I'd eat the rest of the salad that was left on its own (obv with the satay sauce).
You could also add in some pasta to make it a cold pasta salad or noodles to mix it up.
How to make Peanut Satay Chicken Salad
Step 1: Prepare your vegetables: wash and chop lettuce, grate carrot, slice cucumber and tomatoes.
Step 2: Shred your cooked chicken and lightly toss it with a spoonful of satay marinade.
Step 3: Layer the salad base with lettuce, vegetables and chicken.
Step 4: Drizzle with peanut satay sauce just before serving and finish with fried noodles.
Lauren's Top Tips
Season lightly. Peanut sauce brings salt, so go easy elsewhere.
Shred chicken finely. Smaller pieces hold onto satay marinade better.
Meal Prepping Peanut Satay Chicken Salad
This satay chicken salad is a great meal prep option because it's balanced with protein from chicken, vegetables from fresh produce, and can easily be paired with carbs like wraps, rice or pasta. It also tastes just as good - if not better - the next day once the flavours settle.
If you want to make it more filling, add it to a wrap, toss it through cold pasta for a peanut satay pasta salad, or serve with bread for dipping into extra satay sauce (highly recommended).
Storing
Store all components separately for best results. Keep the satay sauce in a small container or cupcake holder inside your lunchbox, or layer it at the bottom followed by chicken, vegetables and lettuce on top. This keeps everything crisp and fresh for up to 4 days.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Homemade peanut butter satay sauce lasts up to 7 days refrigerated.
It can thicken slightly once chilled. If needed, loosen it with a splash of water or lime juice before serving.
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Or, you can have a browse through my salad meal prep recipes for more delicious eats.
Recipe
Peanut Satay Chicken Salad
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Equipment
- Air tight jar
Ingredients
- 1 Gem lettuce heart
- 1 Carrot
- 500 g (2 cups) Shredded chicken
- 1 Tomato
- 1 Cucumber
- ¼ cup fried noodles, optional
Satay sauce
- 1 cups peanut butter
- ¼ cups soy sauce
- 1 tablespoon sweet chilli sauce
- 1 clove garlic, fresh recommended
- 1 teaspoon ginger, fresh recommended
- ½ lemon, juice
- hot water, to combine
Instructions
- Mince: 1 clove garlic and 1 tsp ginger. Combine 1 cups peanut butter, ¼ cups soy sauce, 1 tbsp sweet chilli sauce, garlic, ginger, and ½ lemon in an airtight jar and shake to combine. Add hot water as needed for consistency.
- Dice: 1 Tomato, 1 Cucumber, 1 Gem lettuce heart and thinly slice 1 Carrot.
- Add 1 tablespoon satay sauce into the 500 g (2 cups) Shredded chicken. Mix to combine
- Layer salad ingredients (keeping satay sauce and ¼ cup fried noodles separate until serving).
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