Almond Coconut Chicken Satay with Cucumber Pepper Salad


You can separate the two recipes or serve as one. We preferred it as one delicious, crunchy, savory dish--Barb L.

Serves: 8 skewers for 2-4 people


For the Satay:

½ cup unsalted almond butter

½ cup light coconut milk, well stirred

4 Tbsp fresh lime juice, about 2 limes, divided

4 tsp Thai red curry paste

1 pound skinless, boneless chicken breasts or tenders, cut into bite-sized pieces

Cooking spray

8 (8-inch) wooden skewers, soaked for at least 20 minutes in water

½ tsp kosher salt, divided

For the Salad: (double for 4 people)

1 ½ cups thinly sliced English cucumbers (unpeeled)

½ cup thinly sliced (lengthwise) red or orange bell pepper, about ¼ large bell pepper

2 Tbsp minced fresh cilantro

Pinch of black pepper

8 drops or more Flying Olive Cayenne Red Pepper Extra Virgin Olive Oil to taste

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

¼- ½ tsp sugar or sweetener of choice, to taste

1-2 Tbsp unsalted, roasted almonds, roughly chopped


Combine the almond butter, coconut milk, 3 Tbsp lime juice, and the red curry paste in a medium bowl. Whisk or stir until smooth. Place ½ cup almond butter mixture in a small bowl; reserve in the refrigerator until ready to serve.  Add the chicken to the remaining almond butter mixture and toss to coat. Refrigerate for 15 minutes.

Meanwhile, start the salad by combining the cucumbers, bell pepper slices, and cilantro. To make the dressing, combine the 1 Tbsp lime juice, and remaining ¼ tsp salt. Add the black pepper, Persian Lime EVOO and a few drops of Cayenne Red Pepper EVOO. Whisk or stir to combine. Taste and add more salt, pepper, Cayenne Red Pepper EVOO, and any sweetener, if desired. Set aside before serving. Chop the almonds and place in a small bowl.

Remove the chicken from the almond butter marinade and discard the marinade. Heat a grill pan over medium-high heat. Coat it with cooking spray. Thread the chicken evenly onto skewers leaving a little room between each piece. Sprinkle the skewers with ¼ tsp salt. Add the chicken to the pan and cook, turning with tongs, until done, about 5-7 minutes. Remove from the pan and keep warm.

Toss the cucumber salad with the dressing and pour over the salad. Toss to combine.

Serve the salad on each plate and top with the chicken satay and reserved almond butter mixture. Sprinkle with the chopped almonds.

Inspired by a recipe in Cooking Light Magazine, Jan/February, 2018.

Submitted by Barb L.