Peanut Chicken Satay Salad Cups
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Recipe Intro From olivia.adriance
These light and fresh Peanut Satay Chicken Salad Cups showcase the flavors of chicken satay, down to the lightly pickled cucumbers often served on the side. I love a chicken salad for an easy, high-protein, nourishing lunch option, and this flavor is a new favorite. You'll love this quick, flavorful, meal-prep-friendly lunch option!
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ingredients
- 3 Persian cucumbers, thinly sliced
- 1 cup rice vinegar
- 3 tablespoons coconut sugar
- 1/4 teaspoons red pepper flakes
- 1/2 teaspoon kosher salt
- 4 cups cooked chicken
- 1 cup shaved purple cabbage
- 1/2 cup thinly sliced carrots
- 1/2 cup chopped cilantro leaves
- 1/3 cup thinly sliced green onions
- 1/3 cup roasted peanuts, roughly chopped
- 1/3 cup creamy peanut butter
- 1/3 cup plain coconut yogurt (or sweetened)
- 1 tablespoon tamari
- 1 teaspoons unseasoned rice vinegar
- 1 tablespoon red curry paste
- 1 tablespoon honey
- Water, to thin if needed
- Green cabbage leaves, for serving
Method
Step 1
Make a quick Asian pickle by combining the cucumbers, rice vinegar, coconut sugar, salt, and red pepper flakes in a bowl. Stir to combine and set aside for at least 15 minutes.
Step 2
In a small bowl, mix the peanut butter, coconut yogurt, tamari, rice vinegar, curry paste, and honey. Stir until smooth, adding water to thin the mixture if necessary.
Step 3
In a large bowl, combine the cooked chicken and peanut satay sauce, stirring until the chicken is evenly coated.
Step 4
Add the cabbage, carrots, green onions, cilantro, and roasted peanuts to the chicken mixture. Toss until everything is well mixed.
Step 5
Serve the chicken salad in cabbage leaves, or enjoy it on its own.