Keto Chicken Satay Salad
Indulge in the vibrant flavors of this Keto Chicken Satay Salad, a satisfying low-carb dish that's perfect for a healthy lunch or dinner. Marinated chicken breast, infused with the aromatic blend of coconut milk, lime juice, turmeric, and coriander, is grilled to perfection for a smoky, charred finish. Paired with crisp salad greens, crunchy red bell peppers, cucumber, and red cabbage, this dish is elevated by a creamy, homemade peanut dressing with hints of sesame and chili. Garnished with crushed peanuts and fresh cilantro, this protein-packed salad strikes the perfect balance of texture and taste while staying keto-friendly. Ready in just 40 minutes, it's an easy, flavorful meal idea for those embracing a low-carb lifestyle!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
Assemble the salad by arranging the salad greens, sliced cucumber, red bell pepper, and cabbage in serving bowls. Top with grilled chicken pieces.
Drizzle the creamy peanut dressing over the salad and garnish with fresh coriander leaves and crushed peanuts.
Serve the Keto Chicken Satay Salad immediately for best results.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5013 mg | 218% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 23.9 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4260 mg | 91% | |
*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.
