Satay Chicken Noodle Salad
User Reviews
4.9
Satay Chicken Noodle Salad
Description
Satay Chicken Noodle Salad combines marinated chicken breast slices pan-cooked in sesame oil with spaghetti and a crunchy salad mix of cabbage, kale, and carrot. The satay dressing is made by blending peanut butter, garlic, sesame oil, soy sauce, brown sugar, sriracha, lime juice, and light coconut milk to create a creamy, tangy, and slightly spicy sauce that coats the ingredients. This salad mixes contrasting textures from tender noodles and chicken to crisp greens and carrot. It can be served fresh or enjoyed chilled as leftovers. The salad is adaptable with variations in peanut butter type and greens used, retaining strong flavor and structure.
Ingredients
Satay Sauce:
- ½ cup peanut butter natural or regular, creamy
- 2 garlic finely minced, cloves
- 1 tablespoon sesame oil
- ¼ cup soy sauce low-sodium
- 1 tablespoon brown sugar
- 1 teaspoon sriracha more to taste if you want extra heat, or chili paste
- ¼ cup lime juice about 3 limes, fresh
- ⅔ cup coconut milk light
- salt to taste
Chicken:
- 1 ½ pounds chicken breast thinly sliced, boneless skinless
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons curry powder see note
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon sesame oil or other cooking oil like vegetable, avocado, coconut
Salad:
- 10 to 12 to 12 ounces spaghetti noodles depending on how noodle-y you want the salad, or fresh egg noodles
- 2 cups green cabbage or a combo, or red cabbage; shredded
- 2 cups kale chopped
- 1 large carrot grated on the large holes of a box grater (about 1/2 to 1 cup)
- peanuts chopped; for garnish; optional
Instructions
- Mix all the sauce ingredients together in a blender and process until smooth. Set aside (this can be done several days in advance and refrigerated).
- Cook the noodles according to package directions. Drain and set aside.
- While the noodles cook, toss the chicken with the salt, pepper, curry powder, and soy sauce.
- Heat the oil (sesame oil is my favorite for this recipe!) in a large, 12-inch nonstick skillet until rippling and hot.
- Add the chicken in a single layer and cook, stirring occasionally, until cooked through, 3-4 minutes.
- In a large bowl, toss the prepared noodles with the cabbage, kale, and carrots. Add the chicken. Pour over the dressing and toss to combine.
- Serve immediately (although this also makes great leftovers straight from the fridge).
Notes
- Natural peanut butter adds grit to the satay sauce but remains delicious; creamy peanut butter gives a smoother sauce.
- Use sturdy greens like cabbage or kale to keep the salad crisp, especially if serving leftovers.
- Adjust the curry powder to your taste preference; sweet curry powder is recommended.
- Slice chicken thinly to allow quick cooking and maximum flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 535kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 38g | 76% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 920mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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