Thai Satay Salad
Gluten-freeVegetarianDinnerLunchDinnerLunchChicken & PoultryLow-sodiumOnion-freeHigh ProteinSugar ConsciousDairy-freeWokOne Dish
Ingredients
- 1⁄2 cup coconut milk
- 2 tbsp peanut butter
- 1 tbsp Satay Sauce Mix
- 1 - 2 tbsp lime juice
- 2 tsp oil
- 1 lb (450 g) boneless, skinless chicken breasts, sliced into 1” strips
- 6 oz (170 g) rice noodles
- 1⁄4 red cabbage, sliced (or bagged coleslaw)
- 1 cucumber, peeled and diced
- 1 red bell pepper, sliced
- 1 cup carrots, shredded
Preparation
- For the sauce, whisk first 3 ingredients together in a medium bowl and set aside one third of it for the chicken. Thin the remaining portion with lime juice to use as the salad dressing. Set aside.
- Place a Wok or frying pan over medium-high heat. Add oil and chicken and cook for 3 minutes, or until lightly golden brown. Add prepared sauce and cook for another 3 minutes. Set aside to cool.
- Meanwhile, cook noodles according to package directions. Drain and rinse under cold water to stop the cooking. Toss with veggies and dressing, top with chicken and serve.
Nutritional Information
Per serving: Calories 460, Fat 14 g (Saturated 0 g, 0 0 g), Cholesterol 95 mg, Sodium 210 mg, Carbohydrate 42 g (Fiber 1 g, Sugars 7 g), Protein 44 g.
Tips
Make it vegetarian: Swap meat for 4 cups beans or lentils.
Perfectly Balance Your Plate
Serve with 1⁄4 cup spiralized carrots or cucumber placed on top