Name: Grilled Chicken Satay Salad
Yield: 4 servings
Ingredients: 1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips; 1/3 cup rice vinegar; 1/4 cup creamy peanut butter; 3 tablespoons finely chopped peanuts; 2 tablespoons sugar; 2 tablespoons vegetable oil; 2 tablespoons sesame oil; 1 tablespoon soy sauce; 1/2 teaspoon finely chopped gingerroot; 1 garlic clove, finely chopped; 4 boneless skinless chicken breast halves (1-1/4 pounds); 6 cups mixed salad greens; 1 cup finely shredded red cabbage; 1/3 cup shredded carrot; 1/4 cup chopped fresh cilantro

Servings: 4 persons

1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
1/3 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon finely chopped gingerroot
1 garlic clove, finely chopped
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 cups mixed salad greens
1 cup finely shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro

1
Heat oven to 350u00b0F.
2
Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
3
Meanwhile, make peanut satay dressing.
4
Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
5
Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
6
Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
7
Cut chicken into strips.
8
Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
9
Divide salad among 6 plates. Sprinkle with tortilla strips.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grilled Chicken Satay Salad

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