Chicken satay skewers with crunchy salad

Low in carb but high in flavour.

  • 30 mins cooking
  • Serves 4
  • Print
Tender chicken skewers with delicious peanut sauce and crunchy salad makes a great lunch or light supper.
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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
  • 1
    Make satay sauce. Stir ingredients in a medium bowl until combined.
  • 2
    Thread chicken onto eight long skewers, coat with half the satay sauce.
  • 3
    Cook 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.
  • 4
    Make chilli lime dressing. Place ingredients in a screw-top jar; shake well
  • 5
    Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.
  • 6
    Serve skewers with salad, dressing and lime cheeks.


If using bamboo skewers, wrap the ends in foil to prevent them from burning.

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