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How to Make Chicken Satay Salad
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).
20 min prep time
10 min cook time
4servings
2 cups salad and 4 oz chicken
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Step-By-Step Instructions:
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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.
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In a small bowl, mix the powdered peanut butter with warm water until smooth. Stir in the sweet chili sauce and lime juice.
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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.
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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.
Nutrition facts
4 Servings
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Serving Size
2 cups salad and 4 oz chicken
- Amount per serving Calories 210
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 270mg 12%
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Total Carbohydrate
14g
5%
- Dietary Fiber 3g 11%
- Total Sugars 7g
- Added Sugars 1g 2%
- Protein 30g
- Potassium 640mg 14%
Ingredients
lower sodium soy sauce
1 tbsp
medium curry powder
1 tsp
ground cumin
1/4 tsp
garlic (finely grated)
1 clove
boneless, skinless chicken breasts (sliced into thin fillets)
1 lbs
powdered peanut butter (e.g., PB2)
1/4 cup
warm water (adjust for desired consistency)
2 tbsp
Sweet Chili sauce
1 tbsp
lime juice
1 tbsp
romaine hearts (chopped)
2 head
cucumber(s) (halved lengthwise and sliced)
1/2 whole
shallots (thinly sliced)
1 small
fresh cilantro (chopped [optional])
1/4 cup
pomegranate arils
1/2 cup
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