
This low-fat Chicken Satay Salad is a lighter take on the classic Southeast Asian dish. It’s made diabetes-friendly with lean chicken breast and a creamy satay-style dressing using powdered peanut butter to cut down on the fat. Served over a fresh, crunchy salad of romaine, cucumber, and shallots, it's bold, satisfying, and balanced to help you manage blood glucose (blood sugar).
In a bowl, combine the soy sauce, curry powder, cumin, and garlic. Add the chicken slices, ensuring they're well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
In a small bowl, mix the powdered peanut butter with warm water until smooth. Stir in the sweet chili sauce and lime juice.
Lightly oil a nonstick skillet or grill pan and heat over medium. Cook the marinated chicken for 5–6 minutes per side until fully cooked and golden brown. Transfer to a plate and let it rest for a few minutes before slicing.
In a large bowl, combine the romaine lettuce, cucumber, shallot, and cilantro. Divide the salad among four plates. Top each with the chicken and a sprinkle of pomegranate seeds. Drizzle with the satay dressing just before serving.
4 Servings
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