📝 Ingredients (Serves 2–3)
🍗 For the Chicken:
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2 skinless chicken breasts, sliced into strips
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1 tbsp light soy sauce (or tamari for gluten-free)
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1 tsp sesame oil or low-cal spray
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1 garlic clove, minced
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½ tsp ground coriander
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½ tsp ground turmeric
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Juice of ½ lime
🥜 For the Satay Dressing:
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2 tbsp peanut butter (smooth or crunchy, natural preferred)
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1 tbsp soy sauce
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1 tbsp rice vinegar or lime juice
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1 tsp honey or maple syrup
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1 garlic clove, minced
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1–2 tbsp warm water (to loosen dressing)
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Optional: ½ tsp chili flakes or Sriracha for a kick
🥬 For the Salad Base:
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2 cups shredded lettuce or mixed salad leaves
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1 cup shredded red cabbage
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1 carrot, grated or spiralized
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½ cucumber, thinly sliced
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1 red bell pepper, sliced
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2 spring onions, chopped
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Fresh coriander, to garnish
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Optional: A few chopped peanuts or crispy onions (limit for slimming)
👨🍳 Instructions
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Marinate Chicken
In a bowl, combine soy sauce, garlic, sesame oil, coriander, turmeric, and lime juice. Toss the chicken in the mix and marinate for at least 20 minutes (or overnight for more flavor). -
Cook Chicken
Grill, pan-fry, or air-fry the chicken strips until fully cooked and slightly charred. Set aside to cool slightly. -
Make the Satay Dressing
Whisk all dressing ingredients together in a bowl until smooth. Add water a little at a time to reach your desired consistency. -
Assemble the Salad
Layer salad ingredients in a large bowl or on a plate. Top with warm chicken strips. -
Drizzle & Serve
Drizzle the satay dressing over the salad. Sprinkle with coriander and optional peanuts or crispy onions. Serve immediately.
⚡ Nutrition (Per Serving – Approx.)
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Calories: 350–400
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Protein: 35g
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Carbs: 12g
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Fat: 18g
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Syns: ~3 (depends on peanut butter used – check Slimming World calculator)
🧠 Why It’s Great for Slimming:
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Protein-rich = keeps you fuller for longer
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Low-carb and packed with veggies
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Satay flavor satisfies cravings without deep-frying
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Easy to batch cook for meal prep
