Keto Chicken Satay Salad

Indulge in the bold flavors of this Keto Chicken Satay Salad, a low-carb twist on the classic Southeast Asian favorite! This vibrant recipe features succulent grilled chicken marinated in a fragrant blend of coconut milk, lime juice, and warm spices like cumin, coriander, and turmeric. Paired with fresh, crisp veggies—cucumber, red bell pepper, and red cabbage—and drizzled with a creamy, sugar-free peanut dressing, this salad is a satisfying fusion of zest and crunch. Topped with crushed peanuts and a sprinkle of fresh cilantro, it's perfect for keto dieters seeking a nutrient-packed, gluten-free meal. Ready in just 40 minutes, this colorful dish is ideal as a quick lunch or dinner that doesn’t compromise on flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Soy sauce (tamari for gluten-free)
• 100 milliliters Coconut milk
• 2 tablespoons Lime juice
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Stevia or erythritol
• 3 tablespoons Peanut butter (unsweetened)
• 1 tablespoon Sesame oil
• 0.5 teaspoon Chili flakes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 100 grams Red cabbage
• 150 grams Mixed salad greens
• 0.5 cup Fresh coriander leaves (cilantro)
• 2 tablespoons Crushed peanuts
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by marinating the chicken. In a large bowl, combine the soy sauce, coconut milk, lime juice, minced garlic, ground cumin, ground coriander, ground turmeric, stevia, salt, and black pepper. Cut the chicken breast into thin strips and add to the marinade. Allow to marinate for at least 15 minutes.

Step 2

While the chicken is marinating, prepare the peanut dressing. In a small mixing bowl, combine peanut butter, 1 tablespoon of soy sauce, sesame oil, and chili flakes. Gradually whisk in 2 tablespoons of warm water until smooth and creamy. Adjust the seasoning with salt and pepper to taste.

Step 3

Next, prepare the salad ingredients. Thinly slice the cucumber, red bell pepper, and red cabbage. Gather the salad greens and fresh coriander leaves in a salad bowl.

Step 4

Preheat a grill pan over medium-high heat. Thread the marinated chicken strips onto skewers if desired (or leave them as they are) and grill for 4-5 minutes on each side or until cooked through and lightly charred.

Step 5

Assemble the salad by arranging the salad greens, sliced cucumber, red bell pepper, and cabbage in serving bowls. Top with grilled chicken pieces.

Step 6

Drizzle the creamy peanut dressing over the salad and garnish with fresh coriander leaves and crushed peanuts.

Step 7

Serve the Keto Chicken Satay Salad immediately for best results.

Nutrition Facts

Serving size	(1484.9g)

Amount per serving	% Daily Value*
Calories	1499.4

Total Fat 68.2g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 8.5g
Cholesterol 430mg	0%
Sodium 5013.2mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 23.9g
Protein 171.1g	0%

Vitamin D 0IU	0%
Calcium 416.8mg	0%
Iron 13.7mg	0%
Potassium 4259.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 43.6%

Carbs: 17.4%