Satay Chicken Salad

A dreamy creamy satay sauce may change the way you think of salad forever.

TIP: Choose to use all of the herbs mixed together or just add the ones you prefer. Also, if you like your satay hot add some more chilli to the sauce.

Prep time: 20 mins
Cook time: 5 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

1 teaspoon (5ml) cold pressed coconut oil

1 small cucumber (100g), peeled into ribbons

1 small carrot (80g), julienne

1 large handful of salad greens (30g), washed & dried well

1 long green shallot / scallion, finely sliced

1/4 avocado (40g), sliced

1/2 cup (5g) fresh herbs (coriander, mint & basil)

1/2 long red chilli (7g), finely sliced

2 teaspoons (6g) sesame seeds, toasted

Raw Satay Sauce

1 tablespoon (20g) natural peanut butter (or almond butter)

1 1/2 tablespoons (30ml) unsweetened coconut milk

1 small clove of garlic, grated or minced

1 teaspoon (5ml) fresh lime juice

1/2 teaspoon (2.5ml) coconut sugar (or alternative keto sweetener)

1/2 bird's eye chilli, finely chopped or 1/4 tsp of dried chilli flakes

Pinch of sea salt

1 teaspoon (5ml) water

Method

Combine all the satay sauce ingredients together in a small bowl. Stirring occasionally to help dissolve the coconut sugar (omit sugar or replace with a keto sweetener if preferred).

Prepare all the salad ingredients and place them into a bowl. Cucumber ribbons taste amazing and you can do this with a good vegetable peeler.

Heat a small pan to a medium heat & add the oil. Once heated add the chicken & cook for a minute or 2 on each side until cooked through.

Place the chicken on the salad and top with the satay sauce. Sprinkle with the toasted sesame seeds.

Calories: 509
Protein: 32.2
Carbs: 14.7
Fibre: 9.8
Fat: 33.2

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