Healthy Satay Chicken Salad
Try this Healthy Satay Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 1 tsp red pepper flakes
- 2 t peanut butter (sub for tahini or almond butter if
- 2 t chilli sauce of choice (i used a sweet chilli blen
- 1 t liquid aminos (can substitute for gf soy sauce)
- 1- 2 t chopped peanuts (optional)
- 1 tsp coconut palm sugar (can sub for any sweetener of c
- 1- 2 t coconut or dairy free milk of choice
- 1-2 cups shredded chicken*
- Carbohydrate 0.06370875 g
- Cholesterol 0 mg
- Fat 0.01942875 g
- Fiber 0.0306000008583069 g
- Protein 0.01351125 g
- Saturated Fat 0.0036675 g
- Serving Size 1 1 recipe (0g)
- Sodium 0.03375 mg
- Sugar 0.0331087491416931 g
- Trans Fat 0.00325125 g
- Calories 0 calories
In a mixing bowl, combine the peanut butter, chilli sauce, liquid aminos, red pepper flakes and coconut palm sugar and mix very well until the peanut butter has been relatively thinned out. ad the chopped peanuts if using it. Using a tablespoon, add the coconut milk until a thick sauce has formed to desired consistency (I like a thinner sauce so used more). Pour the sauce over the shredded chicken and mix well until chicken is fully coated. Use the mixture in a sandwich, over a salad or any other way you like!
