Ingredients
Scale
- Dressing
- • ¼ cup peanut butter (preferably smooth)
- • 1 garlic clove, minced
- • 1/2 teaspoon sesame oil
- • 2 tablespoons soy sauce
- • 2 teaspoons brown sugar
- • 1½ tablespoons sriracha
- • Juice of one lime
- • 6 tablespoons coconut milk
- • 2 tablespoons water
- • ¼ tsp salt
- Salad
- • 1 roasted spaghetti squash
- • 2 cups red cabbage, shredded
- • 2 cups green cabbage, shredded
- • 1 cup shredded carrots
- • ¼ teaspoon salt
- • 4 green onions, sliced
- Satay Chicken
- • 4-6 chicken tenders, grilled and sliced
- • Salt and pepper
- • 1½ tsp curry powder
- • 2 tablespoon soy sauce
- 2 teaspoons brown sugar
- • Non stick coconut spray
- Garnish
- • 3 tablespoons cashews, roughly chopped
- 2 tablespoon cilantro, chopped
Instructions
- Mix dressing ingredients in a bowl until smooth.
- Place both cabbages, spaghetti squash carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
- Mix curry powder, soy sauce, and brown sugar until blended, add chicken tenders and toss to coat.
- Spray grill pan or skillet with coconut spray and heat over high heat. Cook the chicken for 3 minutes until golden, then transfer to a plate.
- Toss all salad ingredients with dressing. Slice chicken tenders and place on top of salad. Garnish with cashews. Serve at room temperature or warm.