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7 Days Fun of Clean RecipesDownload
18Mar, 17
Clean Eating Chicken Satay Salad
Clean Food Love

Chicken Satay Salad RecipeBeautiful and nourishing salads like this one make Clean Eating so inspiring heart emojiChicken Satay Salad BowlMakes 2 servings
Ingredients:

  • 1 tsp medium curry powder
  • 1/2 tsp ground cumin 
  • 1 fresh garlic clove, finely grated
  • 1 tsp raw honey
  • 2 Tbsp olive oil
  • 2 skinless chicken breast fillets (or use turkey breast)
  • 1 Tbsp natural peanut butter
  • 1 Tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 2 baby romaine lettuce hearts, chopped
  • ¼ cucumber, halved and sliced
  • seeds from ½ pomegranate
  • 1/4 cup roasted peanuts

Clean Chicken Satay Salad RecipeInstructions:

  1. In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.
  2. Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.
  3. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.
  4. Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 Tbsp water to make a spoonable sauce.
  5. Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist.
  6. Set aside, covered, to rest
    for a few minutes.
  7. While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.
  8. Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.

Heart emoji Rachel
Rachel's Chicken Satay Salad Recipe This Salad packs the flavor! 🙂 🙂 Eat Clean Chicken Satay Salad

This Chicken Satay Salad is a Clean Eating Winner!

Ingredients

  • 1 tsp medium curry powder
  • 1/2 tsp ground cumin
  • 1 fresh garlic clove, finely grated
  • 1 tsp raw honey
  • 2 Tbsp olive oil
  • 2 skinless chicken breast fillets (or use turkey breast)
  • 1 Tbsp natural peanut butter
  • 1 Tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 2 baby romaine lettuce hearts, chopped
  • ¼ cucumber, halved and sliced
  • seeds from ½ pomegranate
  • 1/4 cup roasted peanuts

Instructions

  1. In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.
  2. Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.
  3. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.
  4. Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 Tbsp water to make a spoonable sauce.
  5. Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist.
  6. Set aside, covered, to rest for a few minutes.
  7. While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.
  8. Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.
https://cleanfoodcrush.com/this-chicken-satay-salad-is-a-clean-eating-winner/

Clean Food Love

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