Warm Thai Chicken Salad with Satay Sauce

A Thai chicken salad with a spicy peanut sauce. It's like a party in your mouth that takes you to Thailand!

Note: For Paleo swap the peanut butter for almond butter.

Hint: If you don't have a spiraliser a shark style julienne peeler works just as well.

Prep time: 10 mins
Cook time: 8 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

1 tablespoon of cold pressed coconut oil

125 grams of sliced chicken breast

1/2 small zucchini (50g) spiralised or julienned

1/2 small carrot (40g) spiralised or julienned

1/4 small red capsicum, julienned

1/4 cup of bean sprouts

1/2 small long green shallot/scallion, sliced

1 tablespoon of chopped fresh coriander

1/2 teaspoon of sesame seeds to garnish

1/4 wedge of lime to serve (optional)

Sauce Ingredients

1 small garlic clove, crushed

1 tablespoon plus 1 teaspoon of pure peanut butter or other nut butter

1 teaspoon of fresh lime juice

1 tablespoon of coconut aminos or wheat free tamari

1/4 teaspoon of ground ginger

1 small pinch of chilli powder or chilli flakes

Method

Whisk sauce ingredients in a small bowl and set aside

Heat coconut oil in a pan to medium high and cook chicken slices for 1 minute on each side. Remove from pan and set aside.

Add zucchini and carrot to pan and saute for 2 minutes, reduce heat to medium low and add chicken back to pan with capsicum, cook for 1 more minute then stir the sauce through.

Once warmed through, remove pan from heat and stir in bean sprouts, shallots and coriander.

Serve sprinkled with sesame seeds and the extra wedge of lime on the side.

Calories: 554
Protein: 36.8
Carbs: 19.8
Fibre: 6.1
Fat: 35.2

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