Grilled Chicken Satay Salad Recipe

Name: Grilled Chicken Satay Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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: 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.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken Satay Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Satay Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions