A tender and juicy Thai style grilled chicken satay salad with velvety avocados, juicy cucumbers and a spicy peanut dressing that is simply packed with fresh flavours
Active ingredients: 2 avocados (stoned, peeled and cut into bite sized pieces),1 handful cilantro (sliced),1 small cucumber (sliced),2 tablespoons fish sauce,4 green onions (sliced),2 tablespoons lime juice,1/ 4 cup peanut sauce,2 tablespoons peanuts (roasted and sliced),2 birds eye chilies (sliced),4 cups salad greens,1 pound chicken breasts (boneless and skinless),2 teaspoons sugar,1 batch Thai satay marinade,2 tablespoons unsweetened coconut milk
Guidelines: Marinade the chicken in the Thai satay marinade in the refrigerator for 1 hour to overnight., Grill the chicken over med-high heat up until cooked and slightly charred, about 3-5 minutes per side., Let the chicken rest for 5 minutes and after that slice it thinly., Mix the salad greens, avocado, cucumber, green onion and cilantro in a big bowl., Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar., Toss the salad and dressing., Divide the salad between four plates, leading with the chicken and garnish with the chopped peanuts.