This is the salad to serve someone who doesn’t think a salad can be a satisfying meal. Flavorful, beautiful, colorful, a great mix of textures to keep your mouth fully entertained, and a killer dressing.
You can use any neutrally seasoned cooked chicken breasts here (and you can also use dark meat, though for this salad, I somehow prefer white meat). Rotisserie chicken is also a brilliant and readily available shortcut.
Or, if you are cooking chicken just for this salad, you can simply roast 3 large chicken breasts (bone-in, skin on) in a 425°F oven for about 45 minutes, then cool, and shred the meat.
OR you can pour about 4 cups of chicken broth into a large stockpot and bring it to a simmer over high heat, add 3 boneless chicken breasts (about 1 ½ pounds total), return to a simmer and then lower the heat to medium-low.
Cover the pot and simmer gently until the chicken is cooked through, 10 minutes. Turn off the heat, remove the chicken with a slotted spoon, and let cool on a plate for about 10 minutes.
If you want to make it ahead, you can dress the chicken and hold it in the fridge for up to 4 hours, and then dress the salad and add the chicken just before serving.
Chicken Satay Salad
For the Dressing
- 4 cups shredded cooked chicken breast meat
- Combine the peanut butter, sesame paste, soy sauce, oil, vinegar, brown sugar, shallots, garlic, cayenne, and salt and pepper in a blender or food processor. Taste and adjust the seasonings as desired.
- In a small bowl combine half the dressing with the chicken. In a serving bowl combine the lettuce, bell pepper, carrots, shallot, and scallions. Toss with most of the remaining dressing. Pile on the dressed chicken, and if you want, drizzle over the remaining dressing, or pass it on the side for those who want it. Serve immediately.
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