Nut-Free Chicken Satay Salad
Looking for a bold and refreshing twist on a classic dish? This Nut-Free Chicken Satay Salad is the perfect fusion of vibrant flavors and wholesome ingredients. Tender strips of chicken are marinated in a luscious blend of coconut milk, soy sauce, lime juice, and warm spices before being seared to golden perfection. Served atop a crisp bed of mixed greens, cucumber, carrot, cherry tomatoes, and red onion, this salad is elevated with a satisfying crunch of sunflower seeds and a fragrant cilantro garnish. Ready in just 35 minutes, this nut-free alternative to traditional satay is not only allergy-friendly but also a healthy, colorful meal idea that’s perfect for busy weeknights or entertaining. Whether you're craving a light yet satisfying recipe or exploring nut-free salad options, this dish delivers big on taste, texture, and nutrition!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup coconut milk
- 0.25 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 0.5 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 large carrot, julienned
- 1 cup cherry tomatoes, halved
- 0.25 medium red onion, thinly sliced
- 0.25 cup sunflower seeds
- 0.25 cup cilantro leaves
Instructions
Begin by preparing the marinade for the chicken: in a medium bowl, combine coconut milk, soy sauce, lime juice, brown sugar, minced garlic, ground ginger, and red pepper flakes. Whisk the ingredients together until well mixed.
Place the chicken breasts on a cutting board and slice them into thin strips about half an inch wide.
Place the chicken strips in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.
Heat olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and cook in the skillet for about 5-7 minutes, flipping the strips halfway through, until the chicken is golden brown and cooked through.
While the chicken is cooking, prepare the salad base by arranging mixed salad greens in a large serving bowl. Evenly distribute the sliced cucumber, julienned carrot, cherry tomatoes, and red onion over the greens.
Once the chicken is done, let it rest for a couple of minutes, then place the strips on top of the prepared salad.
Sprinkle sunflower seeds over the salad, adding a crunchy texture to the dish.
Garnish with fresh cilantro leaves for an added burst of flavor. Serve the salad immediately while the chicken is still warm.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 42.5 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3555 mg | 76% | |
*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.
