Low Carb Chicken Satay Salad

Satisfy your cravings while staying on track with this flavorful Low Carb Chicken Satay Salad, a wholesome take on the classic dish. Tender, marinated chicken bites are infused with coconut milk, soy sauce, and warm spices before being pan-seared to golden perfection. This vibrant salad is built on a bed of crisp romaine lettuce, crunchy cucumbers, sweet red bell peppers, and matchstick carrots, all tossed with a touch of aromatic sesame oil. Drizzle it with a creamy, zesty peanut dressing featuring lime juice, fresh ginger, and a gentle chili kick for the ultimate nutty indulgence. Finished with a sprinkle of crushed peanuts and fresh cilantro, this gluten-free, low-carb masterpiece is ideal as a stand-alone meal or served alongside your favorite light entrée. Ready in under 45 minutes, it’s perfect for busy weeknights or meal prep!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 200 ml Coconut milk
• 3 tablespoons Soy sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 Garlic cloves
• 3 tablespoons Peanut butter
• 2 tablespoons Lime juice
• 1 teaspoon Fresh ginger
• 1 Red chili pepper
• 1 head Romaine lettuce
• 1 Cucumber
• 1 Red bell pepper
• 1 Carrot
• 20 grams Cilantro
• 1 teaspoon Sesame oil
• 2 tablespoons Olive oil
• 2 tablespoons Crushed peanuts
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing the marinade for the chicken. In a medium bowl, combine the coconut milk, 2 tablespoons of soy sauce, ground cumin, ground coriander, and 1 minced garlic clove. Mix well.

Step 2

Cut the chicken breast into bite-sized pieces and add them to the marinade. Make sure the chicken is well-coated. Cover and refrigerate for at least 15 minutes.

Step 3

While the chicken marinates, prepare the salad dressing. In a small bowl, whisk together the peanut butter, remaining 1 tablespoon of soy sauce, lime juice, minced fresh ginger, 1 minced garlic clove, and thinly sliced red chili pepper. Add 1 tablespoon of water to thin the dressing to a pourable consistency, if needed. Set aside.

Step 4

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for 6-8 minutes, or until golden brown and cooked through. Stir occasionally. Season with salt and black pepper.

Step 5

While the chicken cooks, prepare the salad. Wash and chop the Romaine lettuce. Slice the cucumber, red bell pepper, and carrot into thin strips. Chop the cilantro.

Step 6

In a large salad bowl, combine the chopped lettuce, cucumber, red bell pepper, carrot, and cilantro. Drizzle with sesame oil and toss the salad until everything is well-mixed.

Step 7

Once the chicken is cooked, allow it to cool slightly before arranging it on top of the salad.

Step 8

Pour the prepared peanut dressing over the salad and garnish with crushed peanuts.

Step 9

Serve the salad fresh, either as a main dish or a side accompaniment.

Nutrition Facts

Serving size	(1914.8g)

Amount per serving	% Daily Value*
Calories	1822.4

Total Fat 97.0g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 17.6g
Cholesterol 430mg	0%
Sodium 4819.3mg	0%
Total Carbohydrate 83.8g	0%
Dietary Fiber 20.4g	0%
Total Sugars 36.7g
Protein 173.0g	0%

Vitamin D 0IU	0%
Calcium 479.8mg	0%
Iron 14.7mg	0%
Potassium 4523.5mg	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: 45.9%

Protein: 36.4%

Carbs: 17.6%