Low in carb but high in flavour.

Tender chicken skewers with delicious peanut sauce and crunchy salad makes a great lunch or light supper.


Chicken satay skewers with crunchy salad

  • 1 kilogram chicken thigh fillets, chopped coarsely
  • 100 gram white cabbage, shredded finely
  • 2 green onions, sliced thinly
  • 1 trimmed celery stalk (100g), sliced thinly
  • 100 grams daikon, cut into thick matchsticks
  • 180 grams baby salad mix
  • 1 cup (80g) bean sprouts
  • ¼ cup (35g) roasted peanuts, chopped coarsely
  • ¼ cup loosely packed fresh coriander leaves
  • lime cheeks, to serve

Satay sauce

  • ½ cup (75g) roasted peanuts, chopped coarsely
  • 1 tablespoon brown sugar
  • 1 cup (250ml) coconut milk
  • 1 teaspoon fish sauce
  • ¼ cup (60ml) soy sauce
  • 1 teaspoon chilli flakes
  • 1 tablespoon peanut butter

Chilli lime dressing

  • 1 fresh small red thai chilli, sliced thinly
  • ¼ cup (60ml) lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil


Chicken satay skewers with crunchy salad

  • 1Make satay sauce. Stir ingredients in a medium bowl until combined.
  • 2Thread chicken onto eight long skewers, coat with half the satay sauce.
  • 3Cook skewers on a heated oiled grill plate (or grill or barbecue) about 10 minutes, brushing occasionally with remaining satay sauce, or until chicken is cooked through.
  • 4Make chilli lime dressing. Place ingredients in a screw-top jar; shake well
  • 5Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.
  • 6Serve skewers with salad, dressing and lime cheeks.

30 mins cooking Serves 4