Grilled Chicken Satay Salad
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“A nice combination of chicken satay and salad. Perfect for summer! Posted for 'Zaar World Tour II.”
Grilled Chicken Satay Salad
3 recipe photos
READY IN:1hr 35mins |
SERVES:6 |
UNITS:Metric |
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Ingredients Nutrition
- 1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
- 78.78 ml rice vinegar
- 59.14 ml creamy peanut butter
- 44.37 ml finely chopped peanuts
- 29.58 ml sugar
- 29.58 ml vegetable oil
- 29.58 ml sesame oil
- 14.79 ml soy sauce
- 2.46 ml finely chopped gingerroot
- 1 garlic clove, finely chopped
- 4 boneless skinless chicken breast halves (1-1/4 pounds)
- 1419.54 ml mixed salad greens
- 236.59 ml finely shredded red cabbage
- 78.78 ml shredded carrot
- 59.14 ml chopped fresh cilantro
Directions
- Heat oven to 350ºF.
- Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
- Meanwhile, make peanut satay dressing.
- Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
- Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
- Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
- Cut chicken into strips.
- Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
- Divide salad among 6 plates. Sprinkle with tortilla strips.
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Grilled Chicken Satay Salad