Grilled Chicken Satay Salad

"A nice combination of chicken satay and salad. Perfect for summer! Posted for 'Zaar World Tour II."
 
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photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
1hr 35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Heat oven to 350ºF.
  • Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
  • Meanwhile, make peanut satay dressing.
  • Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
  • Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
  • Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
  • Cut chicken into strips.
  • Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
  • Divide salad among 6 plates. Sprinkle with tortilla strips.

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Reviews

  1. 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!
     
  2. This was a great weeknight salad. Weeknight because I keep precooked diced, marinaded (Recipe #1320) 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.
     
  3. 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.
     
  4. A nice meal to make during the summer. Very good.
     
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