Whole30 Chicken Satay Salad
This Whole30 Chicken Satay Salad is a vibrant and satisfying dish that brings bold, Thai-inspired flavors to your healthy meal plan. Featuring tender, marinated chicken strips cooked to golden perfection and paired with a crisp, refreshing mix of shredded cabbage, julienned carrots, and crunchy cucumbers, this salad is as colorful as it is nutritious. The creamy almond butter dressing, infused with rich coconut milk and a hint of red curry paste, ties everything together with a luscious and savory kick. Drizzled with dressing and sprinkled with fresh cilantro, green onions, and a touch of red chili flakes, this gluten-free, dairy-free, and Whole30-compliant recipe is perfect for lunch, dinner, or meal prep. Ready in under 40 minutes, it’s an effortless way to enjoy a protein-packed, nutrient-dense salad that's bursting with flavor!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 0.25 cup coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.25 cup coconut milk, canned and full-fat
- 0.25 cup almond butter, smooth
- 1 tablespoon red curry paste
- 4 cups cabbage, shredded
- 1 cup carrot, julienned
- 1 cup cucumber, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
- 0.5 teaspoon red chili flakes
- 1 tablespoon coconut oil, for cooking
Instructions
Cut the chicken breast into thin strips and place them in a mixing bowl.
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, and minced garlic. Pour this marinade over the chicken, ensuring each strip is well coated. Cover and set aside for at least 10 minutes.
While the chicken is marinating, prepare the salad by combining shredded cabbage, julienned carrot, and sliced cucumber in a large serving bowl. Toss with chopped cilantro and sliced green onions.
In a separate small bowl, prepare the dressing by whisking together the canned coconut milk, almond butter, and red curry paste until smooth. Set aside.
Heat coconut oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, or until fully cooked through and slightly browned on the edges.
Remove the chicken from the skillet and let it cool slightly. Once cooled, arrange the chicken over the prepared salad.
Drizzle the almond butter dressing over the salad and chicken, and sprinkle with red chili flakes for extra heat.
Toss the salad gently to combine all ingredients and serve immediately.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 757 mg | 16% | |
*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.
