Thai Satay Salad

11 min
4 servings
$3.85/serving

Perfectly Balance Your Plate

Serve with ¹⁄₄ cup spiralized carrots or cucumber placed on top

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, Trans 0 g), Cholesterol 95 mg, Sodium 210 mg, Carbohydrate 42 g (Fibre 1 g, Sugars 7 g), Protein 44 g.

Tips

Make it vegetarian: Swap meat for 4 cups beans or lentils.