Thai Satay Salad
Perfectly Balance Your Plate
Serve with 1⁄4 cup spiralized carrots or cucumber placed on top
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
- 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.
Per serving: Calories 460, Fat 14 g (Saturated 0 g, Trans 0 g), Cholesterol 95 mg, Sodium 210 mg, Carbohydrate 42 g (Fibre 1 g, Sugars 7 g), Protein 44 g.
Make it vegetarian: Swap meat for 4 cups beans or lentils.