Grilled Chicken Satay Salad |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 6 |
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So close to Chinese Chicken Salad, this is a keeper and oh soooo yummy! Ingredients:
1 tortilla, halved, cut into 1/8 to 1/4 inch strips |
1/3 cup rice vinegar or 1/3 cup cider vinegar or 1/3 cup cider vinegar |
1/4 cup creamy peanut butter |
3 tablespoons peanuts, finely chopped |
2 tablespoons sugar |
2 tablespoons oil |
2 tablespoons sesame oil |
1 tablespoon soy sauce |
1/2 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 |
1/3 cup carrot, shredded |
1/4 cup fresh cilantro or 1/4 cup fresh parsley, chopped |
Directions:
1. Heat oven to 350°F Arrange tortilla strips in single layer on ungreased cookie sheet. Bake at 350F for 7 to 11 minutes, or until lightly browned.
2. Measnwhile, in small bowl, combine all dressing ingredients; blend with wire whisk until smooth and creamy. Place chicken in resealable plastic bag ; add 3 tablespoons of dressing . Seal bag; turn to coat. Refrigerate 1 to 2 hours.
3. Refrigerate remaining dressing. In large bowl, combine remaining salad ingredients; toss. Cover, refrigerate.
4. Heat grill. When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes, or until chicken is fork-tender and juices run clear, turning once.
5. Cut chicken into strips. Add chicken and remaining dressing to salad; toss to coat. Sprinkle with tortilla strips.
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