Satay Chicken Salad |

Satay Chicken Salad

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Prep Time: 10 Minutes | Cooking Time: 15 Minutes

Serves 6

Satay chicken is alway a delicious option, team it with lots of crunchy vegetables to freshen it up and serve as a layered salad and plenty of crispy wontons.


  • 1 tbsp of vegetable oil
  • 6 boneless, skin-on chicken thighs
  • 6 wonton wrappers (or 1 white tortilla wrap if you can’t get hold of them)
  • 1 Chinese lettuce (available at all large supermarkets)
  • 1/2 a red cabbage
  • A large handful of mangetout, sliced into strips
  • 2 spring onions, finely chopped
  • A handful of fresh coriander leaves, chopped
  • 3 tbsp of peanut sauce
  • 2 tbsp of salted peanuts, crushed
  • Sea salt and freshly ground black pepper


  1. Heat the vegetable oil in a large frying pan over a medium–high heat.
  2. Season the chicken skins with salt and fry the thighs, skin down, for 5–6 minutes until crispy.
  3. Turn over and cook for a further 3–4 minutes or until cooked through.
  4. Remove the chicken from the pan and slice into strips. Allow to cool. Shred the wonton wrappers (or tortilla wrap, if using) into 1cm strips, add to the chicken pan and fry for a couple of minutes on each side until crispy.
  5. Remove from the pan and drain on kitchen paper. Shred the Chinese lettuce and red cabbage and put in a large bowl with the mangetout, spring onion, coriander, peanut sauce and most of the crushed peanuts.
  6. Toss everything together and transfer to a serving platter. Top with the sliced chicken and crispy wonton strips and the remaining peanuts, then serve with lime wedges.

Recipe courtesy of Milly’s Real Food by Nicola ‘Milly’ Millbank (HarperCollins, £20)