Grilled Chicken Satay Salad

Serves 4

The yummy Almond Satay Sauce—flavored with lime, ginger, garlic, and coconut aminos—does double duty in this recipe as both a marinade for the chicken and a dressing for the salad.

Prep: 15 minutes

MARINATE: 1 hour

GRILL: 15 minutes

Total: 1 hour 30 minutes

• FOR THE KABOBS
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup Almond Satay Sauce
• 1 large onion, halved and cut into 16 wedges

• FOR THE SALAD
• ½ cup Almond Satay Sauce
• 2 teaspoons Whole30-compliant coconut milk
• 1 bag (9 ounces) hearts of romaine
• 2 medium cucumbers, sliced (2 cups)
• 3 medium carrots, peeled and cut into matchsticks (2 cups)
• ¼ cup chopped fresh cilantro
• Lime wedges (optional)

MAKE THE KABOBS: Place the chicken in a resealable plastic bag. Add the satay sauce to cover the chicken. Seal the bag and marinate the chicken in the refrigerator for 1 to 8 hours. Remove the chicken from the refrigerator about 30 minutes before grilling.

Preheat the grill to medium heat (350° to 375°F). Remove the chicken from the marinade and discard the marinade. Alternate threading the chicken and onion on 8 skewers (see Tip below), leaving a ¼-inch space between each piece.

Grill the kabobs over direct heat, turning once or twice, until the internal temperature of the chicken is 165°F, 12 to 15 minutes.

MAKE THE SALAD: In a small bowl, stir together the satay sauce and coconut milk.

Arrange the romaine, cucumber, and carrots on serving plates. Sprinkle with the cilantro. Top each salad with the chicken and onions from two of the kabobs and drizzle with some of the sauce. Serve with lime wedges, if desired.

TIP If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.