Grilled Chicken Satay Salad

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READY IN: 1hr 56mins
Recipe by Kimschmee

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

Ingredients Nutrition


  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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