Satay Chicken Noodle Salad + Weekly Menu

Satay Chicken Noodle Salad 1

I’m totally bummed the weekend is over. It flew by and before I knew it, I hadn’t meal planned or grocery shopped and I was writing a very detailed grocery list to send hubby to the store with. I crossed my fingers that he showed back up with…most of the right things.

While he was grocery shopping, I was making zoodles for the week. We have about 3-4 zucchinis a day coming from the garden and I’m having to get creative. You’ll know what I mean when you see my weekly menu below 😉

Satay Chicken Noodle Salad 2

Before zoodle-making, the weekend was filled with lots of fun stuff. Friday afternoon started with an ultrasound where I got to see baby girl. She was measuring 4 lbs 13 oz (72nd %ile) and all looked good! I didn’t get any pictures because her arms and hands were covering her face the entire time.

From there, the weekend was filled with the beach, blueberry picking, petting cute animals, play dates at the splash pad, burgers for lunch, tennis, and a nap! A nap! Take a backseat, Monday.

Satay Chicken Noodle Salad 3

I’ve got a set meal plan this week and I’ve got to follow it – my fridge has absolutely no leftovers (and GOBS of fruit!). Packing lunches for the week will be a challenge without leftovers for now. I’m wishing I had some of this delicious Satay Chicken Noodle Salad for a healthy, filling start to the week.

This all-in-one salad offers up loads of flavor, color, and textures. Better yet, the salad can be served cold, at room temperature, or warm – whatever you prefer! I promise – you will LOVE it!

Satay Chicken Noodle Salad 4


Satay Chicken Noodle Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Dressing:
  • ⅓ cup creamy, natural peanut butter
  • 1 garlic clove, minced
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp brown sugar
  • 1½ Tbsp sriracha
  • juice of 1 lime
  • ½ cup light coconut milk
  • ¼ tsp salt
Salad:
  • 10 oz uncooked whole wheat spaghetti
  • 8 oz (~4 cups) broccoli slaw
  • 2 cups red cabbage, shredded
Satay Chicken:
  • 1 lb boneless, skinless chicken breast, thinly sliced against the grain
  • 2 tsp curry powder
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp olive oil
  • ¼ cup peanuts, chopped
Instructions
  1. Mix dressing ingredients in a small bowl until smooth and well-combined; set aside.
  2. Bring a large pot of water to a rolling boil over high heat. Add shaghetti and cook until al dente; rinse with room temperature water, drain, and set aside.
  3. In a large bowl, mix together the broccoli slaw and red cabbage; toss well. Add the cooked spaghetti and combine.
  4. In a medium bowl, whisk together the curry powder, soy sauce, and olive oil. Add the sliced chicken and toss well to coat the chicken.
  5. Heat the olive oil in a non stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes until browned and cooked through; transfer to a plate to cool slightly.
  6. Drizzle the dressing over the spaghetti-slaw mixture and toss well to coat. Add chicken and re-toss. Serve with chopped peanuts at any temperature.
Notes
Recipe slightly adapted from Recipe Tin Eats
Nutrition Information
Serving size: ~2 cups Calories: 469 Fat: 18.3 Carbohydrates: 50.7 Sugar: 5.7 Sodium: 690 Fiber: 8.7 Protein: 29.2 Cholesterol: 37
Weekly Menu: July 17th – 21st

Lots of zucchini on the menu – the garden is bountiful!

Be well,

sig4

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2 Comments

  1. Faye
    July 18, 2016 / 3:08 pm

    I would totally say to try this with zoodles in place of half of the spaghetti! Mmmmm….

  2. August 16, 2016 / 9:05 pm

    Girl, you are on FIRE! This looks so stinking tasty and so darn perfect for a lunch staple. I’ve gotta get this on my menu ASAP!

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