Thai Satay Salad

Thai Satay Salad Thai Satay Salad Make it a perfectly balanced plate & serve with:
• ¼ C (60 ml) spiralized carrots or cucumber placed on top
Make it a perfectly balanced plate & serve with:
• ¼ C (60 ml) spiralized carrots or cucumber placed on top
  • 5 min prep
  • 11 minutes
  • 460 calories
  • $3.85

Ingredients


Makes: 4 servings
  • 1/2 C (125 ml) coconut milk
  • 2 Tbsp (30 ml) peanut butter
  • 1 Tbsp (15 ml) Satay Sauce Mix
  • 1-2 Tbsp (15-30 ml) lime juice
  • 2 tsp (10 ml) oil
  • 1 lb (450 g) boneless, skinless chicken breasts, sliced into 1” (2.5 cm) 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 C (250 ml) carrots, shredded

Preparation


 
  • For the sauce, whisk first 3 ingredients together in a medium bowl and setaside 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 & Glass Lid or Fry 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.

Tip


 

Make it vegetarian:Swap meat for 4 C (1 L) beans or lentils.

Make this recipe and more using the Good Thai. Real Fast.™ collection.

Nutritional Serving Size Per serving:
Calories 460
Fat 14 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 95 mg
Sodium 210 mg
Carbohydrates 42 g
Fibre 1 g
Sugar 7 g
Protein 44 g

Shop this recipe...

Fry Pan
$65.00
Wok & Glass Lid
$139.95
Satay Sauce Mix
$7.50