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18Mar, 17
Clean Eating Chicken Satay Salad
Clean Food Love
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Chicken Satay Salad Recipe

Chicken Satay Salad

Beautiful and nourishing salads like this one make Clean Eating so inspiring! heart emojiChicken Satay Salad BowlMakes 2 servings


  • 1 tsp medium curry powder
  • 1/2 tsp ground cumin 
  • 1 fresh garlic clove, finely grated
  • 1 tsp raw honey
  • 2 Tbsp olive oil
  • 2 skinless chicken breast fillets (or use turkey breast)
  • 1 Tbsp natural peanut butter
  • 1 Tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 2 baby romaine lettuce hearts, chopped
  • ¼ cucumber, halved and sliced
  • seeds from ½ pomegranate
  • 1/4 cup roasted peanuts

Clean Chicken Satay Salad Recipe


In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.

Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.

Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 Tbsp water to make a spoonable sauce.

Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist.

Set aside, covered, to rest

for a few minutes.

While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.

Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.


Rachel's Chicken Satay Salad RecipeEat Clean Chicken Satay Salad

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