Total Time
1hr 35mins
Prep 1 hr 20 mins
Cook 15 mins

A nice combination of chicken satay and salad. Perfect for summer! Posted for 'Zaar World Tour II.

Ingredients Nutrition


  1. Heat oven to 350ºF.
  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.
Most Helpful

The family REALLY loved this! They're not big salad eaters, especially as a main dish, but they approved of this one. The peanut sauce/dressing is excellent. I'll probably use that in other dishes also. I highly recommend this recipe!

Elisa72 February 17, 2013

This was a great weeknight salad. Weeknight because I keep precooked diced, marinaded (Apple Juice Marinade) chicken in the freezer for just such recipes. I sub'd honey for the sugar for preference and left out the cabbage and cilantro because I don't keep those on hand. Husband actually licked the plate when it was gone.

MissiStroh October 07, 2014

Nice way to use a tortilla. I'll be doing that again. Sounds cheaper and healthier than ramen, though I haven't done the math.. I made my own dressing and veg substitutions.

misty6786 February 05, 2012