Nut-Free Chicken Satay Salad

Say goodbye to peanuts and hello to bold, nut-free flavors with this Nut-Free Chicken Satay Salad! Tender chicken strips are marinated in a rich blend of coconut milk, soy sauce, lime juice, and aromatic spices, then pan-seared to perfection for a golden finish. Served on a vibrant bed of mixed salad greens, crisp cucumber, sweet cherry tomatoes, crunchy carrots, and tangy red onion, this hearty salad gets an extra layer of texture from sunflower seeds and a bright finish of fresh cilantro. Perfect for a light yet satisfying dinner, this quick 35-minute recipe offers all the irresistible flavors of satay without the nuts—making it a safe and delicious option for allergy-friendly dining. Ideal for meal prep or entertaining, this salad is as versatile as it is crowd-pleasing!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup coconut milk
• 0.25 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 0.5 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 4 cups mixed salad greens
• 1 medium cucumber, sliced
• 1 large carrot, julienned
• 1 cup cherry tomatoes, halved
• 0.25 medium red onion, thinly sliced
• 0.25 cup sunflower seeds
• 0.25 cup cilantro leaves

Directions

Step 1

Begin by preparing the marinade for the chicken: in a medium bowl, combine coconut milk, soy sauce, lime juice, brown sugar, minced garlic, ground ginger, and red pepper flakes. Whisk the ingredients together until well mixed.

Step 2

Place the chicken breasts on a cutting board and slice them into thin strips about half an inch wide.

Step 3

Place the chicken strips in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.

Step 4

Heat olive oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and cook in the skillet for about 5-7 minutes, flipping the strips halfway through, until the chicken is golden brown and cooked through.

Step 5

While the chicken is cooking, prepare the salad base by arranging mixed salad greens in a large serving bowl. Evenly distribute the sliced cucumber, julienned carrot, cherry tomatoes, and red onion over the greens.

Step 6

Once the chicken is done, let it rest for a couple of minutes, then place the strips on top of the prepared salad.

Step 7

Sprinkle sunflower seeds over the salad, adding a crunchy texture to the dish.

Step 8

Garnish with fresh cilantro leaves for an added burst of flavor. Serve the salad immediately while the chicken is still warm.

Nutrition Facts

Serving size	1547.2 grams (1547.2g)

Amount per serving	% Daily Value*
Calories	1380

Total Fat 61.00g	78%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 14.80g
Cholesterol 296mg	99%
Sodium 2762mg	120%
Total Carbohydrate 83.40g	30%
Dietary Fiber 14.60g	52%
Total Sugars 42.50g
Protein 129.40g	259%

Vitamin D 4IU	18%
Calcium 318mg	24%
Iron 10mg	55%
Potassium 3555mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 37.0%

Carbs: 23.8%