Adam Liaw’s satay roast chicken salad
A pre-roasted chicken and a jar of peanut butter are the building blocks of this simple and delicious chicken salad with satay flavours.
Ingredients
2 heads baby cos lettuce, shredded
1 cup cherry tomatoes, halved
½ red onion, finely sliced
1 Lebanese cucumber, cut into half-moons on an angle
1 cup picked coriander leaves
1 roast chicken, meat and skin picked from the bones
½ cup roasted peanuts, to serve
¼ cup fried shallots, to serve
1 tbsp chilli crisp, to serve
lime wedges, to serve
SATAY DRESSING
1 tsp sugar
½ cup smooth peanut butter
100ml coconut cream
2 tbsp soy sauce
3 tsp dark soy sauce
2 tbsp rice vinegar
Method
Step 1
Combine the ingredients for the satay dressing and stir well to dissolve the sugar and peanut butter. Add enough water to create a dressing the consistency of pouring cream.
Step 2
Toss the lettuce, tomato, onion, cucumber and coriander together in a large bowl, arrange on a serving plate and add the shredded chicken on top. Drizzle the dressing over the salad and scatter the peanuts, shallots and chilli crisp on top. Serve with lime wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-satay-roast-chicken-salad-20250225-p5leyb.html