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Thai Satay Salad Plate (Paleo, Whole30)
I’m all for mincing herbs and mincing garlic, but let’s not mince words.
Satay Sauce is one of the best things on a Thai menu.
I’ve made authentic chicken satay from scratch before, with fresh lemongrass and a long-ish marinating step. It was fantastic, but it was an all-day project… shopping for the ingredients, doing the prep, cooking the meat. It was fun, but it was definitely not a weekday recipe.
This is a weekday recipe. You can make the chicken from scratch just before eating as explained below, or use whatever leftovers you’ve got in the fridge (or, in a pinch, a rotisserie chicken from the grocery store) to cobble this plate of awesome together. This paleo-friendly version of satay sauce (a.k.a., Sunshine Sauce) is made from creamy sunflower seed or almond butter instead of peanuts, and it’s everything you want from a dipping sauce: kinda spicy, a little sweet, a bit nutty, with a little kick of garlic and ginger.
Thai Satay Salad Plate
Serves 2–4 | Total time: 30 minutes | Whole30 compliant
4 boneless, skinless chicken breasts (about 4–6 ounces each)
1 teaspoon salt
1/2 teaspoon ground black pepper
1–4 teaspoons ghee or extra-virgin olive oil
1 seedless cucumber
1 large red bell pepper
a handful of fresh cilantro
Prep the chicken. One at a time, place each chicken breast between two pieces of plastic wrap and pound it with the smooth side of a meat hammer (or a can, rolling pin, or the bottom of a saucepan). The goal is to make a cutlet of even thickness, somewhere between 1/4- and 1/2-inch thick.
Cook the chicken. Heat 1 teaspoon of the ghee in a large non- stick skillet over medium-high heat for 1 minute. While the ghee warms, season the chicken on both sides with the salt and pepper. Cook the cutlets one at a time (or two at a time, if they fit in the pan with some wiggle room around them), about 2 minutes per side. Transfer the browned chicken to a baking sheet while you cook the other cutlets.
Prep the veggies. Thinly slice the cucumber; peel and cut the carrot into diagonal slices; slice the red pepper. Set aside.
Make the Caramelized Coconut Chips and Sunshine Sauce. Follow the links for the ingredients and directions: Caramelized Coconut Chips, Sunshine Sauce.
To serve, place a chicken cutlet on a serving plate, then arrange the cucumbers, carrots, coconut chips, and Sunshine Sauce around the chicken and sprinkle the whole deal with cilantro.
Cook the chicken, prep the veggies, and make the Sunshine Sauce in advance; store in separate airtight containers in the fridge. When it’s time to eat, make the Caramelized Coconut Chips and assemble your plates.
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Looks like the red pepper was hiding in the veggie crisper and didn’t make the ingredients list. I think it was next to lettuce (or spinach?) 🙂