Vegan Chicken Satay Salad
Elevate your salad game with this vibrant Vegan Chicken Satay Salad, a plant-based twist on the classic satay flavors you love. Tender vegan chicken strips are marinated in a rich blend of coconut milk, soy sauce, garlic, and warming spices like turmeric and coriander, then pan-seared to perfection. The colorful mix of cucumber, carrot, red bell pepper, and fresh greens provides a refreshing crunch, while the creamy peanut dressing adds an irresistibly savory-sweet finish. Topped with a sprinkle of fresh cilantro and served with lime wedges, this hearty yet healthy vegan dish is ideal for lunch, dinner, or meal prep. Ready in just 30 minutes, it’s proof that salad can be both nourishing and indulgent! Keywords: vegan chicken satay salad, peanut dressing, healthy vegan recipe, plant-based salad, easy vegan dinner.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 g Vegan chicken strips
- 120 ml Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 2 cloves Garlic, minced
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 1 medium Cucumber, thinly sliced
- 1 large Carrot, spiralized or julienned
- 1 medium Red bell pepper, thinly sliced
- 150 g Mixed salad greens
- 2 tbsp Fresh cilantro, chopped
- 1 large Lime, cut into wedges
- 3 tbsp Creamy peanut butter
- 2 tbsp Lime juice
- 1 tsp Chili garlic sauce
- 1 tsp Agave syrup
- 2 tbsp Warm water
Instructions
In a medium bowl, combine the coconut milk, soy sauce, maple syrup, minced garlic, ground coriander, and ground turmeric. Whisk together until well combined.
Add the vegan chicken strips to the marinade. Stir to coat the strips thoroughly, ensuring they are fully submerged. Let them marinate for at least 15 minutes.
While the vegan chicken is marinating, prepare the peanut dressing. In a small bowl, combine the peanut butter, lime juice, chili garlic sauce, agave syrup, and warm water. Whisk until smooth and creamy. Set this aside.
In a large frying pan over medium heat, add the marinated vegan chicken strips without adding extra oil. Cook for 5-7 minutes, flipping occasionally until they are golden brown and heated through.
In a large salad bowl, mix together the salad greens, cucumber slices, spiralized carrot, and red bell pepper. Top with the cooked vegan chicken strips.
Drizzle the prepared peanut dressing over the salad and toss gently to combine all ingredients.
Garnish with chopped cilantro and lime wedges. Serve immediately.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 671 mg | 14% | |
*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.
