Soy-Free Chicken Satay Salad
Elevate your mealtime with this vibrant Soy-Free Chicken Satay Salad, a refreshing twist on a classic dish. This nutrient-packed recipe features tender chicken strips marinated in creamy coconut milk, bright lime juice, and aromatic spices like turmeric and coriander, delivering bold satay-inspired flavors without the soy. Paired with a colorful medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet bell peppers, this salad is as visually stunning as it is delicious. Topped with chopped peanuts and fresh cilantro, it offers irresistible texture and zest in every bite. Perfect for weeknight dinners or light, flavorful lunches, this chicken satay salad is ready in just 30 minutes and serves as an ideal option for gluten-free and soy-free diets.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 200 ml Coconut milk
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 2 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 4 cups Romaine lettuce, chopped
- 1 medium Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 0.5 cup Chopped peanuts
- 0.25 cup Cilantro leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
In a bowl, prepare the marinade by mixing coconut milk, lime juice, honey, ground coriander, turmeric powder, salt, and minced garlic.
Cut the chicken breasts into long strips and place them in the marinade. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.
In a skillet, heat the cooking oil over medium-high heat. Add the marinated chicken strips and cook for about 3-4 minutes on each side until fully cooked and golden brown.
Remove the chicken from the skillet and let it rest while you prepare the salad.
In a large bowl, combine the chopped romaine lettuce, cucumber slices, cherry tomatoes, julienned carrot, and sliced red bell pepper.
Slice the cooked chicken into bite-sized pieces and add it to the salad.
Sprinkle the salad with chopped peanuts and cilantro leaves.
Toss the salad gently to combine all ingredients thoroughly.
Serve the salad immediately, adjusting the seasoning with additional salt and pepper as desired.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 62.4 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4488 mg | 95% | |
*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.
