Satay Chicken Noodle Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 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
  • 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
  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.
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
Recipe by Prevention RD at