This is chicken salad with a surprising twist! Tossed with a fragrant satay sauce and fresh veggies, it is crisp, refreshing and absolutely delicious.

You can enjoy a bowl of satay chicken salad as-is or serve it in a keto wrap or bun.

Ingredients

1 chicken breast
2 cups red cabbage, shredded
1 cup daikon, grated
1/4 cup cilantro, chopped
1 Tbsp avocado oil
1/2 tsp Chinese five spice
Salt and pepper, to taste

Satay dressing
1/2 lime, juiced
1 garlic clove, minced
1 Tbsp all natural peanut butter
1 Tbsp water
2 tsp ginger, minced
2 tsp sriracha
1 tsp rice vinegar
1 tsp soy sauce
1 tsp toasted sesame oil
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 150
Net carbs: 5
Protein (grams): 13
Fat (grams): 9

Prep time: 12 min
Cook time: 18 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small pan, heat avocado oil over medium-high heat.

Season the chicken breast withthe Chinese five spice, as well as salt and pepper, to taste. Transfer to the pan and brown on both sides, about 5 min.

Lower heat to medium, cover and allow to cook through, about 8-10 min.

Remove the chicken breast from the pan to a cutting board. Allow it to rest and cool.

While the chicken cools, prepare the rest of the chicken salad and satay sauce.

In a large bowl, combine the red cabbage, daikon and cilantro.

In a small bowl, whisk together all the ingredients for the satay dressing. Pour over the cabbage mix and toss well.

Once the chicken has cooled, dice and toss in with the salad.

Serve the satay chicken salad as-is or serve it in a keto wrap or bun.