Grilled Chicken Satay Salad

Name: Grilled Chicken Satay Salad
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips; 1/3 cup rice vinegar; 1/4 cup creamy peanut butter; 3 tablespoons finely chopped peanuts; 2 tablespoons sugar; 2 tablespoons vegetable oil; 2 tablespoons sesame oil; 1 tablespoon soy sauce; 1/2 teaspoon finely chopped gingerroot; 1 garlic clove, finely chopped; 4 boneless skinless chicken breast halves (1-1/4 pounds); 6 cups mixed salad greens; 1 cup finely shredded red cabbage; 1/3 cup shredded carrot; 1/4 cup chopped fresh cilantro

Submitted by Charmie777

"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

Ready In:: 1hr 35mins
Ingredients:: 15
Serves:: 6

ingredients

1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
¹⁄₃ cup rice vinegar
¹⁄₄ cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon soy sauce
¹⁄₂ teaspoon finely chopped gingerroot
1 garlic clove, finely chopped
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 cups mixed salad greens
1 cup finely shredded red cabbage
¹⁄₃ cup shredded carrot
¹⁄₄ cup chopped fresh cilantro

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

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
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.

MissiStroh
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
A nice meal to make during the summer. Very good.

BLUE ROSE