Low carb chicken satay salad

Name: Low carb chicken satay salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: ½ cup peanut butter; 2 tablespoons vegetable oil; 1-2 tablespoons soy sauce; 1 tablespoon fish sauce; 2 teaspoons honey; 2 teaspoons lemon/lime juice; 1 garlic clove; 1 teaspoon crushed ginger; 4 skinless; red pepper; carrots; sugar snap peas; cucumber; baby corn; spring onion; cabbage; baby lettuce leaves

User Reviews

4.3

36 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Course
Main Course, Salad, Lunch, Dinner

Low carb chicken satay salad

Kylie Thomas

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Chicken satay is always a winner but this simple version served on a delicious low carb salad will be a guaranteed hit. Tasty, healthy AND easy? Check!

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Ingredients

Servings

for the satay dressing/marinade

½ cup peanut butter
2 tablespoons vegetable oil
1-2 tablespoons soy sauce to taste
1 tablespoon fish sauce
2 teaspoons honey optional
2 teaspoons lemon/lime juice
1 garlic clove crushed
1 teaspoon crushed ginger

for the salad

4 skinless de-boned chicken breasts
red pepper sliced
carrots thinly sliced
sugar snap peas thinly sliced
cucumber shaved into ribbons/thinly sliced
baby corn halved
spring onion thinly sliced
cabbage thinly sliced
baby lettuce leaves

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Instructions

Combine all the ingredients for the dressing/marinade.
Reserve 1/2 of the dressing and pour the remainder over the chicken breasts.
Allow to marinate for 5-10 minutes.
In the meanwhile, prep all the vegetables.
Heat a non-stick pan over high heat then add the chicken breasts. Cook for 5-6 minutes per side until cooked through.
Remove from the pan and allow to rest for a minute or two before slicing.
Serve the chicken with the vegetables and the dressing on the side.