Satay Chicken with Coleslaw
A vibrant, crunchy salad that pairs tender shredded chicken with a creamy, flavour‑packed peanut satay dressing. The colourful mix of cabbage, carrots, snap peas, spinach, and bell pepper delivers fibre, antioxidants, and plant diversity to support gut health and reduce inflammation. The healthy fats from peanut butter help stabilise energy and keep you satisfied, while the lime and vinegar brighten the dish and aid digestion. It’s a nourishing, protein‑rich meal that feels both refreshing and deeply satisfying.
Ingredients
- ¼ cup creamy peanut butter
- 2 tbsp tamari (or soy sauce)
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 ½ tsp maple syrup
- 2 tbsp water (to thin, as needed)
- 4 cups coleslaw mix ((shredded cabbage and carrots))
- ½ red onion (thinly sliced)
- 1 orange bell pepper (thinly sliced)
- 2 cups baby spinach (roughly chopped)
- 2 cups snap peas (halved)
- 1 cup black beans (cooked, rinsed and drained)
- 340 g chicken breast (cooked and shredded)
- ¼ cup cilantro (roughly chopped)
- 1 tsp peanuts (chopped)
Instructions
- Whisk together the peanut butter, tamari, lime juice, vinegar, and maple syrup in a bowl. Slowly add water (if required) until the dressing reaches your desired consistency.
- In a large bowl, combine the coleslaw mix, sliced red onion, sliced orange bell pepper, baby spinach, snap peas, black beans, shredded chicken and fresh cilantro.
- Pour the peanut satay dressing over the salad and toss until everything is well coated. Serve immediately and top with the chopped peanuts to serve. Enjoy!
Notes
- Black Beans: These offer additional plant-based protein, fibre and iron.
- Cilantro: Replace with fresh herbs of your choice, like basil or parsley.
- No Peanuts: Replace the peanut butter and chopped peanuts with almond butter and chopped almonds.
- Nut Free: Replace the peanut butter with sunflower seed butter and the crushed peanuts with sunflower seeds.
Tried this recipe?Let us know how it was!