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Satay Chicken Salad - This Satay Chicken Salad with sweet chicken tenderloin strips and peanut sauce is a super fresh, healthy and fun family dinner.

Satay Chicken Noodle Salad

This Satay Chicken Salad with sweet chicken tenderloin strips and peanut sauce is a super fresh, healthy and fun family dinner.
5 from 1 vote
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Course: Main Course
Cuisine: Asian, Australian
Keyword: Chicken Noodle Salad, chicken satay noodle salad, chicken satay salad dressing, Chicken Tenderloins, Satay Chicken Salad, satay chicken salad bowl, satay salad, satay salad recipe, Satay Sauce, thai satay chicken salad, Vermicelli Noodles
Total Time: 30 minutes
Servings: 4

Equipment

  • Saucepan
  • Stovetop
  • Lidded frying pan

Ingredients

  • ¼ cup sweet chilli sauce sub honey
  • 2 tablespoon soy sauce
  • Sesame oil 2.5 tbsp
  • 500 g chicken tenderloins
  • 2 tablespoon peanut butter
  • 1 lime
  • 2 tablespoon water
  • 2 carrots
  • 1 Lebanese cucumber
  • 1 cos lettuce
  • 1 bunch coriander
  • 1 cup frozen edamame beans
  • 1 avocado
  • 200 g vermicelli rice noodles
  • 1 teaspoon vegetable oil

Instructions

  • Make a sauce base by combining sweet chilli sauce, soy sauce and 2 tablespoons sesame oil.
    TIP: If you are worried the chilli might be too hot, you can swap sweet chilli sauce for honey.
    ¼ cup sweet chilli sauce, 2 tablespoon soy sauce, Sesame oil
    Make a sauce base by combining sweet chilli sauce, soy sauce and sesame oil.
  • Place chicken into a bowl and drizzle over half the sauce. Make sure it is well covered. Set aside at room temperature.
    500 g chicken tenderloins
    Place chicken into a bowl and drizzle over half the sauce. Make sure it is well covered.
  • Add peanut butter to the remaining sauce. Juice lime and add water to the sauce and whisk to combine.
    2 tablespoon peanut butter, 1 lime, 2 tablespoon water
    Add peanut butter, lime juice and water to the remaining sauce and whisk to combine.
  • Put a saucepan of water on to boil.
    Put a saucepan of water on to boil.
  • Peel and julienne carrot. Slice cucumber into spears. Slice lettuce into quarters. Chop coriander. Measure edamame beans and cover with water, then drain. Slice avocado into eighths.
    2 carrots, 1 Lebanese cucumber, 1 cos lettuce, 1 bunch coriander, 1 cup frozen edamame beans, 1 avocado
    Prep carrots, cucumber, lettuce, coriander, edamame and avocado.
  • Add noodles to boiling water and cook according to packet instructions (sit in hot water for 4 minutes). Drain.
    200 g vermicelli rice noodles
    Add noodles to boiling water to cook.
  • Place a lidded frying pan on medium heat. Add oil and cook chicken with the lid on, for 3 minutes each side.
    TIP: The sugar in the sauce will burn quickly so we cook at a lower temp with the lid on.
    1 teaspoon vegetable oil
    Cook chicken in a lidded frying pan.
  • To serve little ones, place drained noodles, cucumber spears, carrot, edamame beans and avocado on their plate, and add peanut sauce on the side. Serve with sliced chicken.
    For adults, plate up noodles and drizzle over half a teaspoon sesame oil, add veggies including lettuce wedges and coriander, and top with chicken and sauce.
    Sesame oil, 2 carrots, 1 Lebanese cucumber, 1 cos lettuce, 1 bunch coriander, 1 cup frozen edamame beans, 1 avocado
    Satay Chicken Salad - To serve, plate up noodles and drizzle over sesame oil. Add veggies and drizzle over peanut lime sauce.

Video

Nutrition

Calories: 660kcal | Carbohydrates: 70g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 977mg | Potassium: 1215mg | Fiber: 8g | Sugar: 14g | Vitamin A: 6038IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 3mg