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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Our former neighbor, a native of Indonesia, made this peanut chicken salad, which she called sate . My family liked it so much that after she moved away, I had to learn to make it. Ingredients:
1/3 cup soy sauce |
3 tablespoons minced garlic |
3 tablespoons peanut butter |
1/4 cup minced fresh cilantro |
1/2 teaspoon hot pepper sauce |
4 boneless skinless chicken breast halves (4 ounces each) |
4 cups torn mixed salad greens |
4 small tomatoes, seeded and chopped |
4 green onions, chopped |
1 cup shredded cabbage |
1 medium cucumber, sliced |
1 cup honey-roasted peanuts |
1 cup ranch salad dressing |
2 to 4 drops hot pepper sauce |
Directions:
1. In a large saucepan, combine the soy sauce, garlic, peanut butter, cilantro and hot pepper sauce; cook and stir until heated through and blended. Cool to room temperature.
2. Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
3. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a meat thermometer reads 170°.
4. Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad.
5. In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad. Yield: 6 servings.
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