Grilled Chicken Satay Salad

Submitted by Kimschmee

"So close to Chinese Chicken Salad, this is a keeper and oh soooo yummy!"

 

• Ready In: 1hr 56mins
• Ingredients: 15
• Yields: 6 Salads
• Serves: 6

ingredients

• 1 tortilla, halved, cut into 1/8 to 1/4 inch strips

• Dressing

• 1⁄3 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

• Salad

• 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.