PEANUT SATAY CHICKEN SALAD CUPS
on Jul 16, 2024
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The inspiration came for this recipe late at night. Maybe I was craving Asian takeout, or maybe I was fantasizing about a glorious, drippy peanut sauce. No matter, I’m glad the idea popped into my head because this Peanut Satay Chicken Salad Cup recipe is beyond dreamy.
Chicken salad is a go-to lunch for me and my husband Kyle. When we’re testing and filming a bunch of recipes, having something quick but protein-focused for the mid-day meal powers us through the afternoon.
Protein Tip
Having precooked chicken on hand from either a rotisserie chicken or a leftover from another meal is a great tip for those who are struggling to incorporate more protein into their day. A cup of diced chicken has over 38 grams of protein!
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And if you’re a peanut butter lover like me, you’re going to devour this recipe! The satay sauce is made with peanut butter (obviously) but also dairy-free yogurt, tamari, and a tad of curry paste for some subtle heat. I promise this is a lick-the-bowl-worthy sauce!
This recipe is also a winner because it has your veggies mixed right in. Shredded purple cabbage, carrots, and herbs make for one big bite. I like to serve this in cabbage cups that act like little boats for the salad. It’s the perfect vessel for this handheld meal, although I will admit that I’ve eaten this straight from the serving bowl!
Can’t wait for you to try it for your lunches! Let me know what you think over on Instagram, @olivia.adriance. Cheers!
Key Ingredients for Peanut Satay Chicken Salad Cups
Nobody has time for complicated lunches — and if you do, give me a call because I need to hear your secrets! This chicken salad will come together quickly with just a few pantry and fridge staples on hand.
- Cucumber: While the thought of making your own cucumber pickle may sound time-consuming, it actually only requires 15 minutes. The flavors from the pickling liquid (rice vinegar, coconut sugar, pepper flakes, and salt) help marinate the veggie rather quickly. It is called a quick pickle, after all!
- Nut Butter: I love adding any type of nut butter, which is commonly used in sweeter dishes, as the hero ingredient in dressings. Peanut butter has a distinct taste and is my preferred choice here. If you have a peanut allergy, you can swap in either almond or cashew butter in its place.
- Yogurt: To give the satay sauce a creamy finish, just ⅓ of a cup of yogurt is added in. I’m a huge fan of coconut yogurt here, as it gives the sauce a slight tang as well.
- Chicken: Having pre-cooked chicken at the ready will make lunchtime happen that much faster for you! During particularly busy weeks, I’ll buy a rotisserie chicken and use it throughout the week. You can also cook chicken thighs or breasts and shred them.
- Veggies: To add additional crunch and an extra serving of vegetables, I also add shaved purple cabbage and sliced carrots. They add a nice, colorful vibrancy to the dish, and eating something that’s delicious and pretty is always a good thing! To serve, I use the outer layers of a large green cabbage. This is optional, but it makes for a nice handheld lunch option.
How to Make Peanut Satay Lettuce Cups
You’ll want to make the quick cucumber pickle first so the flavors can develop as you get the rest of the ingredients prepped. In a medium or large bowl, add the sliced cucumbers (the thinner the slice, the quicker the pickle!), rice vinegar, coconut sugar, salt, and chile flakes to a medium-sized bowl. Set aside for at least 15 minutes.
In the meantime, make the peanut dressing. In a small bowl, add the peanut butter, coconut yogurt, tamari, rice vinegar, curry paste, and honey. Stir to combine. Depending on the type of peanut butter you’ve used, it may be too thick. In this case, add a bit of water at a time (like a tablespoon) until it reaches its desired consistency.
Now, you’re ready to make the chicken salad. In a large bowl, add the pre-cooked and shredded chicken (having a rotisserie chicken on hand makes this meal super simple). Coat the chicken with the peanut satay sauce. Toss together.
Using a strainer, drain the cucumber pickle mixture. You don’t want all that liquid to be in the salad. Add the strained cucumbers to the chicken salad.
To finish, add in your remaining veggies: shredded cabbage (using a sharp knife like these makes the job easy), carrot, green onion, and cilantro. Toss again and top with roasted peanuts to finish.
I like to add a heaping portion of chicken salad to a cabbage cup for an easy and simple lunch!
FAQ for Peanut Chicken Cups
Here are a few questions I’m asked repeatedly about this chicken salad recipe.
Yes! Tamari is a gluten-free soy sauce alternative. I use it quite frequently in salad dressings (see my Broccoli Crunch Salad) and marinades (see my Honey Sriracha Glazed Salmon Bowls). If you don’t have tamari, you can replace it with coconut aminos. And if you’re not gluten-free, soy sauce is a fine replacement too!
Rice vinegar is a common ingredient in many Japanese, Vietnamese, and East Asian dishes. Vinegar is a key component of making any type of pickle. If you don’t have rice vinegar, you can replace it with either apple cider vinegar or white wine vinegar.
I like the creaminess of the coconut yogurt paired with the salty peanut butter. I find that peanut butter dressing alone can be rather thick and sometimes overwhelming. I use coconut yogurt (typically @cocojune_organic), but if you aren’t dairy-free then regular plain or Greek yogurt will work.
Other Chicken Salad Recipes You’ll Love
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Ingredients
Pickled Cucumbers:
- 3 Persian cucumbers, thinly sliced
- 1 cup rice vinegar
- 3 tablespoons coconut sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
Peanut Dressing:
- ⅓ cup creamy peanut butter
- ⅓ cup coconut yogurt, plain and unsweetened
- 1 tablespoon tamari
- 1 tablespoon unseasoned rice vinegar
- 1 tablepsoon red curry paste
- 1 tablespoon honey
- Water to thin, if needed
Chicken Salad:
- 4 cups cooked chicken, such as rotisserie chicken
- 1 cup purple cabbage, shaved
- ½ cup carrots, thinly sliced
- ½ cup cilantro leaves, chopped
- ⅓ cup green onions, thinly sliced
- ⅓ cup roasted peanuts, roughly chopped
- Green cabbage leaves, for serving
Instructions
Make the Quick Cucumber Pickle:
- Add the cucumber, rice vinegar, coconut sugar, salt, and chile flakes to a medium-sized bowl. Set aside for at least 15 minutes.
Make the Peanut Dressing:
- In a small bowl, add the peanut butter, coconut yogurt, tamari, rice vinegar, curry paste, and honey. Stir to combine. If you find the dressing too thick, add a tablespoon of water at a time to thin it out.
Make the Chicken Salad:
- In a large mixing bowl, add the cooked and shredded chicken and the peanut satay sauce. Stir until the chicken is evenly coated.
- Drain the cucumber salad, removing all excess liquid, and add to the chicken and peanut sauce mixture.
- Add in the shredded cabbage, carrot, green onion, cilantro, and roasted peanuts. Toss.
- To serve, add a heaping portion to a cabbage cup. ENJOY!
