Today’s lunch, Chicken Satay Salad. It is day 13 of our Whole30 as I write this and it has been a hard day regarding food. For some reason, the desire for sweets is strong. Thankfully, the desire to stay away from sugar is stronger. In fact, sugar is SO sweet to me right now.
This morning we ordered an almond milk latte…we remembered to as about the carageenan, but forgot to ask about the sugar…we took one sip and we asked to switch to black coffee…such a bummer. As we drank the black coffee we drove to the next town and got our favorite latte with almond milk that isn’t sweet. Small problem, right?
My husband’s favorite Thai flavor is peanut sauce. I don’t make it at home often, but decided to today, but used almonds instead of peanuts and it was really good. It isn’t quite peanut sauce, but so close for those who can’t eat peanuts.
Here is what I did:
Grilled Chicken Satay Salad
This Grilled Chicken Satay Salad is full of crisp veggies, ginger, garlic and lime and satisfies that craving for traditional Thai food.
Ingredients
Chicken:
2 lbs boneless chicken breasts, cut into 1 inch pieces
1 cup almond (or peanut) satay sauce
For the Salad:
1/2 cup almond (or peanut) satay sauce
2 teaspoons coconut milk
8 cups lettuce
2 medium cucumbers, shaved with a veggie peeler
1 cup shredded carrots
1 cup cilantro, chopped
1/2 cup chopped roasted almonds
Lime wedges
Instructions
Combine the chicken with 1 cup of the satay sauce and let it marinate in the fridge for an hour or so.
While the chicken is marinating, shave the cucumbers and assemble the salad.
Drizzle it with the remainder of the satay sauce.
Saute the chicken in a large skillet for 3-5 minutes or until all the pink is gone in the middle.
Top the salad with the cooked chicken, toasted almonds, and extra cilantro and serve.
Next time your Thai food cravings come upon you, you can whip this salad up in no time!
Blessings,
