Vegan Chicken Satay Salad

Transform your mealtime routine with this vibrant and flavorful Vegan Chicken Satay Salad, a plant-based twist on a beloved classic. Packed with tender marinated vegan chicken strips infused with a rich coconut milk, soy sauce, and spice blend, this dish delivers all the savory-sweet satisfaction of traditional satay. Fresh, crispy vegetables like cucumber, carrot, and red bell pepper pair beautifully with mixed salad greens to create a refreshing base. The star of the show is the creamy peanut dressing, featuring bold notes of lime and a touch of chili garlic sauce for a subtle kick. Ready in just 30 minutes, this quick and easy vegan salad is perfect for lunch or a light dinner. Garnished with fresh cilantro and lime wedges, it's as visually stunning as it is delicious. Whether you're a seasoned vegan or simply looking to try something new, this protein-packed, nutrient-rich salad is sure to become a favorite.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 g Vegan chicken strips
• 120 ml Coconut milk
• 2 tbsp Soy sauce
• 1 tbsp Maple syrup
• 2 cloves Garlic, minced
• 1 tsp Ground coriander
• 0.5 tsp Ground turmeric
• 1 medium Cucumber, thinly sliced
• 1 large Carrot, spiralized or julienned
• 1 medium Red bell pepper, thinly sliced
• 150 g Mixed salad greens
• 2 tbsp Fresh cilantro, chopped
• 1 large Lime, cut into wedges
• 3 tbsp Creamy peanut butter
• 2 tbsp Lime juice
• 1 tsp Chili garlic sauce
• 1 tsp Agave syrup
• 2 tbsp Warm water

Directions

Step 1

In a medium bowl, combine the coconut milk, soy sauce, maple syrup, minced garlic, ground coriander, and ground turmeric. Whisk together until well combined.

Step 2

Add the vegan chicken strips to the marinade. Stir to coat the strips thoroughly, ensuring they are fully submerged. Let them marinate for at least 15 minutes.

Step 3

While the vegan chicken is marinating, prepare the peanut dressing. In a small bowl, combine the peanut butter, lime juice, chili garlic sauce, agave syrup, and warm water. Whisk until smooth and creamy. Set this aside.

Step 4

In a large frying pan over medium heat, add the marinated vegan chicken strips without adding extra oil. Cook for 5-7 minutes, flipping occasionally until they are golden brown and heated through.

Step 5

In a large salad bowl, mix together the salad greens, cucumber slices, spiralized carrot, and red bell pepper. Top with the cooked vegan chicken strips.

Step 6

Drizzle the prepared peanut dressing over the salad and toss gently to combine all ingredients.

Step 7

Garnish with chopped cilantro and lime wedges. Serve immediately.

Nutrition Facts

Serving size	(1317.6g)

Amount per serving	% Daily Value*
Calories	1122.5

Total Fat 46.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2589.4mg	0%
Total Carbohydrate 126.0g	0%
Dietary Fiber 27.8g	0%
Total Sugars 51.6g
Protein 73.0g	0%

Vitamin D 0IU	0%
Calcium 370.7mg	0%
Iron 13.9mg	0%
Potassium 2898.2mg	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: 34.5%

Protein: 24.0%

Carbs: 41.5%