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–+ servings

Ranch Chicken Satay

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dairy Free, Egg Free, Main Course, Nut Free, Poultry
Cuisine American, Asian
Servings 4
Calories 385

Ingredients
  

CHICKEN SATAY:

  • 4 6-oz. skinless, boneless chicken breast halves
  • 1 1/2 tablespoons Flavor God ranch seasoning Click HERE to find (save with code MARIA)

RANCH DRESSING:

  • 1 cup Primal Kitchen Mayo
  • 3/4 cup beef broth or chicken or vegetable broth
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon Redmond Fine grain sea salt
  • 1/8 teaspoon black pepper

OPTIONAL GARNISH:

  • fresh thyme sprigs

Instructions
 

  • Soak 8 wooden skewers in water for 10 minutes while you prepare the chicken.
  • Slice the chicken breasts lengthwise into long strips that are about 1/2 inch thick.
  • Season chicken strips on all sides with 1 1/2 tablespoons ranch seasoning and thread onto wooden skewers. Heat grill to medium-high (or heat a tablespoon of coconut oil in a cast iron skillet over medium-high). Add chicken to grill (or skillet) and cook 5 minutes, flip and cook another 4 to 5 minutes or until chicken is cooked through and no longer pink. Remove chicken and rest for 5 minutes before serving.
  • Meanwhile make the Ranch Dressing. Place all the ingredients a large jar and shake vigorously until well combined.
  • Place dressing in a dish to dip chicken satay. Garnish with thyme. Store extras in airtight container for up to 4 days. Can be frozen for up to 1 month. To reheat chicken, place on a lightly greased skillet for 2 minutes per side or until heated to your liking.

Nutrition

Calories: 385 | Fat: 22g | Protein: 43g | Carbohydrates: 0.5g | Fiber: 0g | P:E Ratio: 1.9