Satay Chicken Noodle Salad
Ingredients
Satay Sauce
-
½
cup
creamy peanut butter
-
2
cloves
garlic, finely minced
-
1
tablespoon
sesame oil
-
¼
cup
low-sodium soy sauce
-
1
tablespoon
brown sugar
-
1
teaspoon
sriracha or chili paste
-
¼
cup
fresh lime juice
-
⅔
cup
light coconut milk
-
to taste
salt
Chicken
-
1 ½
pounds
boneless skinless chicken breasts, thinly sliced
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
2
teaspoons
curry powder
-
2
tablespoons
low-sodium soy sauce
-
1
tablespoon
sesame oil or other cooking oil
Salad
-
10 to 12
ounces
spaghetti noodles or fresh egg noodles
-
2
cups
shredded green or red cabbage
-
2
cups
chopped kale
-
1
large
carrot, grated
-
to taste
chopped peanuts for garnish
Instructions
- Blend all the satay sauce ingredients until smooth and set aside.
- Cook the noodles according to package directions, then drain and set aside.
- Toss the chicken with salt, pepper, curry powder, and soy sauce.
- Heat sesame oil in a large skillet and cook the chicken until cooked through.
- In a large bowl, combine the noodles, cabbage, kale, carrots, and cooked chicken.
- Pour the satay sauce over the salad and toss to combine.
- Serve immediately or enjoy as leftovers.
Nutrition Facts (estimated)
Servings
6 servings
Calories
535
Total fat
21g
Total carbohydrates
50g
Total protein
38g
Sodium
920mg
Cholesterol
73mg
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