Whole30 Chicken Satay Salad

Elevate your weeknight dinner game with this Whole30 Chicken Satay Salad, a healthy, flavor-packed meal that satisfies in every bite. Tender, marinated chicken strips are seared to perfection and paired with a vibrant mix of shredded cabbage, crunchy carrots, and crisp cucumber. The star of the show is the creamy almond butter dressing, infused with the warm, spicy notes of red curry paste and coconut milk, delivering a rich satay-inspired flair. This gluten-free, dairy-free, and paleo-friendly dish is ready in just 35 minutes and topped with fresh cilantro, green onions, and a hint of red chili flakes for a satisfying crunch and kick. Perfect as a light yet filling salad or an impressive meal-prep option, this Whole30-approved recipe combines bold flavors and wholesome ingredients for a nourishing, guilt-free feast.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast, boneless and skinless
• 0.25 cup coconut aminos
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 0.25 cup coconut milk, canned and full-fat
• 0.25 cup almond butter, smooth
• 1 tablespoon red curry paste
• 4 cups cabbage, shredded
• 1 cup carrot, julienned
• 1 cup cucumber, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 2 stalks green onions, sliced
• 0.5 teaspoon red chili flakes
• 1 tablespoon coconut oil, for cooking

Directions

Step 1

Cut the chicken breast into thin strips and place them in a mixing bowl.

Step 2

In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, and minced garlic. Pour this marinade over the chicken, ensuring each strip is well coated. Cover and set aside for at least 10 minutes.

Step 3

While the chicken is marinating, prepare the salad by combining shredded cabbage, julienned carrot, and sliced cucumber in a large serving bowl. Toss with chopped cilantro and sliced green onions.

Step 4

In a separate small bowl, prepare the dressing by whisking together the canned coconut milk, almond butter, and red curry paste until smooth. Set aside.

Step 5

Heat coconut oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, or until fully cooked through and slightly browned on the edges.

Step 6

Remove the chicken from the skillet and let it cool slightly. Once cooled, arrange the chicken over the prepared salad.

Step 7

Drizzle the almond butter dressing over the salad and chicken, and sprinkle with red chili flakes for extra heat.

Step 8

Toss the salad gently to combine all ingredients and serve immediately.

Nutrition Facts

Serving size	(1590.6g)

Amount per serving	% Daily Value*
Calories	1689.5

Total Fat 77.0g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 1936.4mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 24.9g	0%
Total Sugars 43.1g
Protein 165.5g	0%

Vitamin D 59.0IU	0%
Calcium 547.1mg	0%
Iron 13.6mg	0%
Potassium 3687.8mg	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: 40.6%

Protein: 38.8%

Carbs: 20.6%