Best Chicken Satay And Fiery Noodle Salad Recipes

SATAY CHICKEN NOODLE SALAD

Satay Chicken Noodle Salad image

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 23

Ingredients

¼ cup peanut butter ((preferably smooth))
1 garlic clove (, minced)
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1 1/2 tbsp sriracha (, or 2 tsp chili paste/sauce + 2 tsp vinegar)
2 tbsp lime juice
6 tbsp coconut milk ((I used low fat))
2 tbsp water
1/4 tsp salt
10 oz/300g fresh egg noodles ((Note 1))
2 cups red cabbage (, shredded)
2 cups green cabbage (, shredded)
2 carrots (, finely chopped)
1/4 tsp salt
2 scallion/shallot stems (, finely sliced on the diagonal)
1 large red chilli ((not very spicy), deseeded and finely sliced (Note 2))
12 oz / 350g chicken breast (, cut in half vertically and thinly sliced)
Salt and pepper
1 1/2 tsp curry powder
2 tsp sweet soy sauce/ kecap manis ((Note 3))
1 tbsp cooking oil
3 tbsp peanuts (, roughly chopped)

Steps:

Mix dressing ingredients in a bowl until smooth.
Prepare noodles according to packet instructions.
Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Nutrition Facts : ServingSize 332 g, Calories 474 kcal, Carbohydrate 34.5 g, Protein 38.1 g, Fat 21.7 g, SaturatedFat 7.3 g, Cholesterol 97 mg, Sodium 1151 mg, Fiber 5.2 g, Sugar 8 g

CHICKEN SATAY SALAD

Chicken Satay Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 skinless, boneless chicken breasts (about 1 pound)
7 tablespoons (about 1/2 cup) Thai peanut sauce
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 head romaine lettuce, sliced
1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
1 medium carrot, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tablespoons chopped roasted salted peanuts

Steps:

Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.
Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.
Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g

Nutrition Facts : Calories 363 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 208 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 32 grams