Low-carb Chicken satay salad

Low carb chicken satay salad

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!
Course Chicken, Dinner, Low Carb, Lunch, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Alida Ryder


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


  • 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.