Gluten and Dairy Free Rainbow Chicken Satay Salad

serves / makes 2
15 prep time
15 mins cooking time


I’ve called this the rainbow salad due to the variety of colours, the picture doesn’t do it justice as I took it at night time when the light wasn’t natural. This also makes a great pack lunch as you can make up the chicken and vegetables and take the satay dressing in a little tub to drizzle over.




For the rainbow salad:

  • 2 chicken breasts, cubed
  • 1/4 of a red cabbage, shredded
  • 1/4 of a green cabbage, shredded
  • 1 carrot, grated
  • 1 red pepper, finely diced
  • 1 avocado, cut into small cubes
  • 2 tablespoons coriander leaf, chopped
  • 4 spring onions, sliced
  • 2 tablespoons peanuts, chopped

For the satay dressing:

  • 2 tablespoons peanut butter
  • 1 tablespoon boiling water
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice


  1. Heat a drizzle of olive oil in a shallow pan and cook the cubed chicken breast for about 12 minutes or until cooked through and golden
  2. Prepare al the vegetables and mix together
  3. Stir through the peanuts
  4. Top with cubed chicken
  5. Make the dressing by whisking together the peanut butter, boiling water, vinegar, soy sauce, honey and lime juice
  6. Drizzle over the salad

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