Curry Chicken Salad with Peanut Sauce

Delicious lunch or dinner ready in less than half an hour!

Chicken salad with peanut sauce is a classic dinner for me. When I was first thinking of making a food blog I knew this recipe had to be on there. It was actually the first recipe we photographed as well! It has every component I want in a salad and it comes together SO fast. I use chicken cutlets and cook them on the stove but you can totally use your favorite cut of chicken and even cook it in the oven. A quick saute of the broccoli and whipping up the peanut sauce and dinner is on the table. You can read my whole post on the peanut sauce here or use it on noodles in this recipe here.

Serves: 2


For the salad:

1 lb of chicken cutlets

1 Tbsp olive oil

1 Tbsp curry powder

2 cups broccoli

3 cups spinach

Bunch of scallions

For the peanut sauce:

3 heaping Tbsp peanut butter

6 Tbsp ice cold water (more or less depending)

2 Tbsp soy sauce

1 Tbsp sriracha

1 Tbsp sweet chili sauce

1 Tbsp honey


1. Heat olive oil on medium heat until hot. Place chicken in pan with curry powder and cook 5 min each side continuing until chicken is no longer pink in the middle.

2. While the chicken is cooking, cut broccoli into florets and heat 2 inches of water in a sauté pan until boiling. Place broccoli in pan and cover for 2 minutes, drain and rinse broccoli with cold water to stop the cooking process.

3. Mix peanut butter and a couple tablespoons at a time of water until you get the desired consistency (it takes a little bit of work but keep at it and it’ll come together) stir in the rest of the ingredients. Place spinach, broccoli, cut up chicken on a plate and top with peanut sauce and scallions!

Author: Lucy Lafranchise

Photographer: Jack Klipfel