Chicken Satay Salad

This is a match made in heaven—and influenced by a classic dish! This chicken satay salad is a special, flavor-packed option that will become a memorable desk lunch option. It features everything we love: chicken, salad, and peanut butter! Don’t forget the cilantro garnish: its beautiful herby flavor brings it all together.

Chef Tips:

• I like to use tamari in my recipes because it’s gluten-free. If you cannot source tamari, use soy sauce.
• I add a little hot water to the peanut butter mix to ‘ loosen’ it and make it spoonable. Check the consistency of your peanut butter: you might not need as much as 2 tablespoons as I needed.

Chicken Satay Salad

Kate

Elevate your meal with our easy Chicken Satay Salad recipe, featuring juicy, tender chicken and a creamy peanut dressing that brings irresistible flavor to every bite. Perfect for a quick lunch at work.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salads

Cuisine Gluten-Free, Low Carb

Calories 430 kcal

Equipment

• Stainless Skillet
• Wire Whisk
• Mixing Bowl
• Parchment Paper
• Aluminum Baking Sheet Pan
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Olive Oil
• Tamari
• Creamy Coconut Peanut Butter
• Ground Cumin Powder
• Butcher Box Meat & Seafood

Ingredients

  

• 2 medium skinless deboned chicken breasts (we use Butcher Box meat)
• Generous pinch of ground cumin
• 1.8 oz no-sugar-added smooth peanut butter
• 2 tsp tamari gluten-free soy sauce
• 1 tsp lime juice
• 2 TB olive oil
• 2 little gem lettuce cut lengthways into intact wedges
• Small handful cilantro leaves picked
• Sea salt
• Freshly ground black pepper

Instructions

 

• Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
• Season the chicken breasts with the ground cumin, salt, and pepper. Place on the tray and bake in the oven for 20-22 minutes. Remove from the oven and leave to cool completely. Once cooled, slice the chicken into thinner strips.
• Meanwhile, add the peanut butter, tamari, and lime juice to a small bowl.
• Add 1-2 TB of very hot water and use a small whisk to whisk the mixture to a runny sauce. Set aside.
• At the same time, heat the olive oil in a large, non-stick pan over high heat.
• Add the lettuce wedges and sear until golden and crispy on the flat side (this does not take long, 20-30 seconds). Remove and set aside in your serving plates/bowls, charred side up.
• When ready, add the sliced chicken and spoon over the peanut sauce.
• Sprinkle on the cilantro leaves and serve.
  
  
  

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 7gProtein: 38gFat: 29gSaturated Fat: 5gCholesterol: 90mgSodium: 560mgFiber: 3gSugar: 2g

Keyword chicken satay salad, gluten-free chicken satay salad, keto chicken satay salad, low carb chicken satay salad

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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