• Feel Good
  • 13th Jul 2022
  • 0
  • 2 minutes

Peanut chicken salad

Chicken marinated in coconut milk with a creamy peanut butter dressing on a fresh, crunchy salad. What more could you want?


8 Skinless Chicken Thighs

1 Red Chilli

1 Clove of Garlic

Large Knob of Ginger

2 Tbsp Clear Honey

4 Tbsp Soy Sauce

400ml Coconut Milk

3 Tbsp Peanut Butter

1 Lime

2 Tsp Sugar

1 Cucumber

Large Handful of Salted Peanuts

Bunch of Coriander

3 Small Romaine Lettuces

Olive Oil



Dice chicken thighs into little chunks. Throw into a bowl. Grate in a red chilli, your clove of garlic and a large knob of ginger. Add your honey, 3 tbsp of soy sauce and half a can of coconut milk.

Add a splash of olive oil and mix everything together. Cover and leave in the fridge for 10 minutes to marinate.

Chop your coriander and cucumber into small chunks and add to a big bowl.

Dressing time. Into a bowl, add the peanut butter, a tbsp of soy sauce, the juice of a lime, coconut milk and sugar. Keep mixing until you have a smooth, perfect-for-pouring consistency.

Chicken time. Fry your chicken in batches until it’s cooked through and sticky – pour all of the marinade juices into the pan while cooking.

Chop your romaine lettuce into small pieces.

Assembly time. Place the chicken on top of the salad then your coriander and cucumber alongside an extra red chilli if you like it spicy. Scatter a large handful of chopped peanuts over the top, and then pour your peanut butter dressing over everything. Mix together and enjoy.


Recipe credit: MOB Kitchen

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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