Almond Coconut Chicken Satay

• 1/2 cup almond butter
• 1/2 cup light coconut milk
• 6 tablespoons lime juice, divided
• 4 teaspoons red curry paste
• 1 lb chicken breast, cut in strips
• 1/2 teaspoon salt
• 3 cups English cucumbers, sliced
• 1 cup red bell pepper
• 1/4 cup cilantro
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper
• 2 tablespoons almonds, chopped

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.
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.
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.
4. Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

almond butter, light coconut milk, lime juice, red curry, chicken breast, salt, cucumbers, red bell pepper, cilantro, pepper, red pepper, almonds

Taken from www.food.com/recipe/almond-coconut-chicken-satay-534911 (may not work)