Low Carb Chicken Satay Salad
Elevate your salad game with this vibrant and flavorful Low Carb Chicken Satay Salad! Perfectly marinated chicken is cooked to golden perfection, then layered atop a crisp bed of romaine lettuce, fresh cucumber, bell peppers, carrot, and cilantro, creating a colorful and nutrient-packed dish. The creamy peanut dressing, infused with lime juice, ginger, and a touch of chili, adds a delightful mix of nutty, tangy, and mildly spicy notes that perfectly complement the juicy chicken and crunchy veggies. Topped with a sprinkle of crushed peanuts for added texture, this satisfying low-carb recipe is a wholesome option for lunch or dinner that’s both healthy and irresistibly delicious. Ready in under an hour, it’s perfect for anyone craving bold satay flavors in a refreshing and guilt-free meal.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
Once the chicken is cooked, allow it to cool slightly before arranging it on top of the salad.
Pour the prepared peanut dressing over the salad and garnish with crushed peanuts.
Serve the salad fresh, either as a main dish or a side accompaniment.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4819 mg | 210% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 36.7 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4524 mg | 96% | |
*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.
