CookingLight diet CookingLight diet
Scott Rounds
Active Time
20 Mins
Total Time
40 Mins
Serves 4 (serving size: 2 chicken skewers, 2 tablespoons sauce, about 1 cup salad, and 1 1/2 teaspoons almonds)

We switch up the peanut butter in a classic satay sauce for almond butter and add Thai red curry paste, a powerhouse condiment made up of nearly 14 ingredients including fresh ginger, lemongrass, and chiles. Don’t worry about the extra coconut milk in the can; you’ll use it up in the following recipe. Soaking the skewers for 10 to 20 minutes will keep them from burning on the grill pan. You can also use metal skewers.

How to Make It

Step 1

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.

Step 2

Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.

Step 3

Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

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