Satay Chicken Salad Keto Food

SATAY CHICKEN SALAD (KETO)

Steps:

• In a small pan, heat avocado oil over medium-high heat.
• Season the chicken breast withthe Chinese five spice, as well as salt and pepper, to taste. Transfer to the pan and brown on bot sides, about 5 min.
• Lower heat to medium, cover and allow to cook through, about 8-10 min.
• Remove the chicken breast from the pan to a cutting board. Allow it to rest and cool.
• While the chicken cools, prepare the rest of the chicken salad and satay sauce.
• In a large bowl, combine the red cabbage, daikon and cilantro.
• In a small bowl, whisk together all the ingredients for the satay dressing. Pour over the cabbage mix and toss well.
• Once the chicken has cooled, dice and toss in with the salad.
• Serve the satay chicken salad as-is or serve it in a keto wrap or bun.

CHICKEN SATAY SALAD

Steps:

• Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
• Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
• While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

CHICKEN SATAY SALAD

Steps:

• Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.
• Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.
• Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g