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 tortilla, halved, cut into 1/8 to 1/4 inch strips; ⅓ cup rice vinegar or ⅓ cup cider vinegar or ⅓ cup cider vinegar; ¼ cup creamy peanut butter; 3 tablespoons peanuts, finely chopped; 2 tablespoons sugar; 2 tablespoons oil; 2 tablespoons sesame oil; 1 tablespoon soy sauce; ½ teaspoon gingerroot, minced; 1 garlic clove, minced; 4 chicken breast halves, boneless, skinless; 6 cups mixed salad greens, torn; 1 cup red cabbage, finely shredded; ⅓ cup carrot, shredded; ¼ cup fresh cilantro or ¼ cup fresh parsley, chopped

Servings: persons

1 tortilla, halved, cut into 1/8 to 1/4 inch strips
⅓ cup rice vinegar or ⅓ cup cider vinegar or ⅓ cup cider vinegar
¼ cup creamy peanut butter
3 tablespoons peanuts, finely chopped
2 tablespoons sugar
2 tablespoons oil
2 tablespoons sesame oil
1 tablespoon soy sauce
½ teaspoon gingerroot, minced
1 garlic clove, minced
4 chicken breast halves, boneless, skinless
6 cups mixed salad greens, torn
1 cup red cabbage, finely shredded
⅓ cup carrot, shredded
¼ cup fresh cilantro or ¼ cup fresh parsley, chopped

1
Heat oven to 350F Arrange tortilla strips in single layer on ungreased cookie sheet.
2
Bake at 350F for 7 to 11 minutes, or until lightly browned.
3
Measnwhile, in small bowl, combine all dressing ingredients; blend with wire whisk until smooth and creamy.
4
Place chicken in resealable plastic bag ; add 3 tablespoons of dressing .
5
Seal bag; turn to coat.
6
Refrigerate 1 to 2 hours.
7
Refrigerate remaining dressing.
8
In large bowl, combine remaining salad ingredients; toss.
9
Cover, refrigerate.
10
Heat grill.
11
When ready to grill, oil grill rack.
12
Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
13
Cook 10 to 15 minutes, or until chicken is fork-tender and juices run clear, turning once.
14
Cut chicken into strips.
15
Add chicken and remaining dressing to salad; toss to coat.
16
Sprinkle with tortilla strips.

534

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.
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 tortilla, halved, cut into 1/8 to 1/4 inch strips, ⅓ cup rice vinegar or ⅓ cup cider vinegar or ⅓ cup cider vinegar, ¼ cup creamy peanut butter, 3 tablespoons peanuts, finely chopped, 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