Quinoa Chicken Satay Salad with Peanut Dressing
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My family loves Chicken Satay with Peanut Sauce but I think I actually prefer our left-over meal: {Chicken} Quinoa Satay Salad with Peanut Dressing. I now make the peanut sauce to go straight to the salad. The salad has plenty of protein with the quinoa and it is yummy with just the veggies but I like to mix in some teriyaki chicken for some additional flavor and lean protein.
I added roasted zucchini, red pepper and carrots for more color and nutrients. You can add any of your favorite veggies. I like to roast them just to al dente but you can use raw veggies instead. Stir in the peanut sauce to taste for the dressing and serve the salad warm, at room-temp or chilled.
- ½ cup peanut butter
- ¼ cup hot water
- ⅓ cup light coconut milk
- 1 Tbsp soy sauce
- 1 garlic clove, pressed
- 1 Tbsp torn cilantro leaves
- 1 tsp curry paste
- ½ tsp chili oil
- ½ tsp sesame oil
- A couple squirts of lime juice
- A couple drops of fish sauce, optional
- 1 Tbsp brown sugar, optional, to taste
- ¼ tsp cayenne, to taste
- ¼ cup soy sauce
- 3 Tbsp honey
- 2 Tbsp vinegar (I prefer using balsamic)
- 1½ tsp garlic powder
- 2 tsp ginger, minced (You can substitute 1½ tsp ground ginger but I prefer fresh ginger.)
- 1-2 Tbsp Canola oil
- 3-4 chicken thighs or 2-3 chicken breasts, cut into chunks
- Quinoa
- Roasted zucchini
- Roasted carrots
- Roasted red peppers
- Teriyaki chicken chunks
- Peanut Sauce, to taste
- Whisk the peanut butter and the hot water.
- Add the remaining ingredients and stir until a smooth sauce forms.
- Adjust the spice and sweetness of the sauce to taste.
- Mix the marinade ingredients together in a bowl or a ziploc bag.
- Cut the chicken into chunks and put it on skewers.
- Put the skewered chicken in the bowl or the bag so that the chicken is covered by the marinade. You can also marinate the chicken chunks first and then skewer them on the sticks.
- BBQ the chicken skewers rotating them periodically so that the chicken cooks evenly on all sides.
- Or you can broil them in the oven for 5-7 minutes on each side, until the chicken is done.
- Let the chicken cool slightly and then cut it into bite-sized chunks.
- Cook the quinoa according to the directions on the package.
- Slice the zucchini into spears, the carrots into rounds and the red pepper into small chunks or slices.
- Place the veggies on a baking sheet and drizzle with 1-2 tsp oil and sprinkle with salt and pepper.
- Broil the veggies for 5-10 minutes, flipping them halfway, until they are al dente.
- Let the veggies cool slightly and then chop them into bite-sized chunks.
- Toss the quinoa, roasted veggie chunks, chunks of teriyaki chicken and peanut sauce in a large bowl.
- Serve the salad warm or chilled.
Tags: carrots, chicken satay salad, healthy salad, peanut dressing, peanut sauce, quinoa salad, red peppers, salads, Thai quinoa salad, zucchini
Mon, Aug 6, 2012
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