Chicken Satay Salad
A crisp salad with cooked organic chicken, cabbage, carrot and a creamy peanut-lime dressing — filling, fresh and a lot more interesting than your standard salad.
Nutrition per serving
Base macros without optional extras. Weigh the peanut butter and sesame oil precisely — more peanut butter pushes the calories up fast. Values approximate.
Ingredients
- Organic chicken breast, cooked140 g
- Leaf salad80 g
- Red or white cabbage, finely sliced100 g
- Carrot80 g
- Cucumber80 g
- Peanut butter15 g
- Soy sauce15 g
- Honey5 g
- Sesame oil3 g
- Lime juice1–2 tbsp
- Fresh grated ginger1 tsp
- Chilli, salt, pepperto taste
How to make it
- If the chicken is raw: season with salt and pepper, pan-fry over medium heat for about 4–5 min per side, rest for 3 min, then slice into strips.
- Wash and spin-dry the leaf salad. Finely shave the cabbage, grate the carrot, slice the cucumber into half-moons.
- For the dressing, whisk the peanut butter, soy sauce, honey, sesame oil, lime juice, ginger and 1–2 tbsp water into a creamy sauce.
- Add salad, cabbage, carrot and cucumber to a bowl and lay the chicken on top.
- Pour over the dressing, toss briefly and season with chilli, pepper and a little extra lime.
Protein, fibre and ginger. Quality protein from the chicken, fibre from cabbage and carrot, healthy fats from peanut butter and sesame oil. The fresh ginger in the dressing has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed.
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