Wash and thoroughly dry mixed salad greens. Julienne or shred the carrot, thinly slice the green onions and red onion. Place the greens in a large bowl and add carrots, 2/3 of the sliced green onions, red onion, and cilantro (if using). Toss gently to combine and refrigerate until plating.

Garnish prep

Chop roasted peanuts and set aside. Cut lime into wedges for serving.

Chicken Satay Marinade & Grill

Marinate chicken

Thinly slice the chicken breasts across the grain into 1/4–1/2-inch strips (or keep whole if preferred). In a bowl combine soy sauce, coconut milk, brown sugar (or honey), minced garlic, lime juice, ground coriander, ground cumin, vegetable oil, salt, and pepper. Add the chicken, toss to coat well, cover, and marinate in the refrigerator for at least 30 minutes and up to 3 hours.

Grill/pan-fry chicken

Preheat a grill or a heavy skillet (cast iron) to medium-high heat. Lightly oil the grill grates or skillet. Remove chicken from marinade and let excess drip off. Grill or sear strips 2–3 minutes per side until nicely charred and cooked through (internal temperature 165°F / 74°C). For thicker pieces allow additional 1–2 minutes. Transfer cooked chicken to a plate and let rest 5 minutes, then slice into bite-sized pieces if needed.

Creamy Peanut Dressing

Make dressing

In a bowl or jar whisk together peanut butter, rice vinegar, soy sauce, honey (or maple), lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes or sriracha if using. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency (about 2 tablespoons). Taste and adjust seasoning with salt, additional lime, or a touch more honey for balance.

Assemble & Serve

Toss the prepared salad greens and vegetables lightly with about half of the peanut dressing to coat (reserve dressing to serve on the side). Arrange dressed greens on individual plates or a large platter. Top with warm sliced grilled chicken satay. Drizzle additional dressing over chicken as desired. Sprinkle chopped roasted peanuts and remaining sliced green onions over the top. Serve immediately with lime wedges on the side.

Notes: If you prefer skewers, thread marinated chicken onto soaked bamboo skewers and grill; adjust cook time to 3–4 minutes per side depending on thickness. Leftover dressing keeps refrigerated up to 5 days.