Chicken Satay Skewers on Salad with Fresh Herbs

It’s time to bid farewell to winter soups and stews. Spring is in the air, so try out our chicken satay and salad recipe using fresh herbs. Heighten your dining experience with the vibrant colours and flavours of this dish, embracing the essence of spring on your plate.

Chicken Satay Swewers served with Peanut Sauce and a side Salad


For Chicken Satay:

  • 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Wooden skewers, soaked in water for 30 minutes

For Salad:

  • Mixed salad greens (lettuce, spinach etc.)
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 8 small cherry tomatoes, halved
  • Fresh herbs (mint, coriander, basil), chopped

For Satay Sauce:

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon Sriracha sauce (optional, for some heat)
  • Water (as needed to adjust consistency)


Chicken Satay Skewers:

  1. In a bowl, whisk together soy sauce, honey, peanut butter, lime juice, minced garlic, ground coriander, cumin, and turmeric to create the marinade.
  2. Thread the chicken strips onto the soaked wooden skewers and place them in a shallow dish.
  3. Pour half of the marinade over the chicken skewers, ensuring they are well-coated. Reserve the remaining marinade for basting.
  4. Marinate the chicken for at least 30 minutes, or ideally, refrigerate for 2-4 hours for more flavour.
  5. Preheat the grill or grill pan over medium-high heat. Grill the chicken skewers for about 3-4 minutes per side or until cooked through, basting with the reserved marinade.

Satay Sauce:

  1. In a small saucepan, whisk together peanut butter, soy sauce, honey, lime juice, and Sriracha over medium heat.
  2. Add water gradually until you reach your desired sauce consistency. Simmer for a few minutes until heated through. Set aside.

Assembling the Salad:

  1. In a large bowl, toss the mixed salad greens, sliced cucumber, red bell pepper, and red onion.
  2. Arrange the grilled chicken satay skewers on top of the salad.
  3. Drizzle the satay sauce over the skewers and salad.
  4. Garnish with fresh herbs like chopped mint, coriander, and basil.

Serve immediately, and enjoy your Chicken Satay Skewers on a bed of crisp salad with vibrant fresh herbs!

Chicken Satay Skewers on a bed of Salad
More salad, must have more salad.


  1. Jill says:

    Looks like a nice recipe but would like the measurements in grams and millilitres, not cups, we’re not American. I don’t have measuring cups and don’t know how to convert the measurements.

    1. Frankie Meek says:

      Hi Jill

      Thanks for reading our recipe. Please see the measurements in grams below…

      For Chicken Satay:

      450g boneless, skinless chicken breasts, cut into thin strips
      80ml soy sauce
      40g honey
      32g peanut butter
      2 cloves garlic, minced
      15ml lime juice
      2g curry powder
      2g ground cumin
      Skewers for grilling

      For Salad:

      Mixed salad greens (lettuce, spinach etc.)
      Cherry tomatoes, halved
      Cucumber, sliced
      Red onion, thinly sliced
      Fresh coriander, chopped
      Fresh mint leaves, chopped

      For Peanut Sauce:

      120g peanut butter
      60ml soy sauce
      30g honey
      15ml rice vinegar
      1 clove garlic, minced
      5ml sesame oil
      Water (as needed to reach desired consistency)

    2. Ashridge Nurseries says:

      Hi Jill, thank you for the feedback, we will work it into future recipes – a cup is half a pint / 10 fluid ounces. If a recipe only uses cups as a measurement, then it doesn’t matter what size the cup is, as long as it’s the same size throughout.

      Grams and millilitres are French, not American nor British: we both still use the Imperial system alongside metric, but with some different values (our pint is bigger than theirs, for example).
      There was a government push for about 40 years to make us all metric only, but in 2009 they realised that I was just too stubborn and gave up the idea.

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