Chicken Satay Salad
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Seasons and Suppers · by Jennifer Maloney★ 4.8 (4)

Chicken Satay Salad

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 83%
CARBS 27G18% OF CAL
5G FIBER0G ADDED0G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 39G58% OF CAL
11G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken sliced over cucumber salad and greens with a homemade peanut sauce made from peanuts, coconut milk, and warm spices. A Southeast Asian-inspired main.

mainsaladchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 boneless, skinless chicken breasts (or 4-5 boneless, skinless chicken thighs)
  • 2 Tablespoons lemongrass paste (or one stalk lemongrass, white parts only finely minced)
  • 2 medium shallots (finely chopped (or about 1/4 cup onion finely chopped))
  • 2 cloves garlic (roughly chopped)
  • 2 Tablespoons vegetable oil (or other neutral-tasting cooking oil)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon white or brown sugar
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cup dry roasted peanuts (unsalted (or about 1/3 cup natural peanut butter) *see Note 1 below)
  • 1 teaspoon soy sauce (low-sodium recommended)
  • 2 teaspoons sesame oil
  • 2 Tablespoons brown sugar
  • 2 Tablespoons fish sauce
  • 2 Tablespoons lime juice (more to taste)
  • 1/8 teaspoon cayenne
  • 1/2 cup coconut milk (well-stirred before measuring *see Note 2 below)
  • 1 Persian cucumber (unpeeled and thinly sliced)
  • 2 Tablespoons rice or white wine vinegar
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon sweet chilli sauce (optional *see Note 3 below)
  • 1/4 cup Fresh cilantro (chopped)
PREP
15M
SODIUM
1411MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.