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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
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Author
Alida Ryder
Ingredients
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
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.