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Christy Cardona
By Christy Cardona

Chicken Satay & Cucumber Salad

Updated at: Sun, 12 Jan 2025 20:52:43 GMT

Nutrition balance score

Good
Glycemic Index
36
Low

Nutrition per serving

Calories2345.8 kcal (117%)
Total Fat172.4 g (246%)
Carbs88 g (34%)
Sugars48.4 g (54%)
Protein119.7 g (239%)
Sodium4335.5 mg (217%)
Fiber14.9 g (53%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Night before: Combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar in a bowl.
Step 2
Combine chicken and coconut milk mixture; marinate for at least 2 hours or overnight, turning/shaking occasionally.
Step 3
Discard marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with oil; season with salt and pepper, to taste.
Step 4
Grill skewers, turning occasionally, until chicken reaches an internal temperature of 165 degrees F, about 12-15mins.
Step 5
Meanwhile, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Step 6
For the salad: Slice cucumbers into 1/4-inch pieces, transfer to a bowl. Add the peanuts. Roast on stovetop in honey if needed.
Step 7
In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
Step 8
Add the dressing to the salad. Toss to combine. Add crushed red pepper flakes to taste.
Step 9
Serve with peanut sauce.

Notes

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