Grilled Chicken Satay Salad

Looking for an Asian-inspired dinner? Then try grilled chicken salad made using salad greens – a delicious meal.

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Servings 6

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ingredients 15
Prep Time 35 min
Total Time 1 hr 35 min

Ingredients

1: (7 or 8-inch) flour tortilla, halved, cut into 1/8 to 1/4- inch strips

DRESSING

1/3: cup rice vinegar or cider vinegar

1/4: cup creamy peanut butter

3: tablespoons finely chopped peanuts

2: tablespoons sugar

2: tablespoons oil

2: tablespoons sesame oil

1: tablespoon soy sauce

1/2: teaspoon minced gingerroot

1: garlic clove, minced

SALAD

4: boneless, skinless chicken breast halves

6: cups torn mixed salad greens

1: cup finely shredded red cabbage

1/3: cup shredded carrot

1/4: cup chopped fresh cilantro or fresh parsley

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Directions

1 Heat oven to 350°F. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake at 350°F. for 7 to 11 minutes or until lightly browned.
2 Meanwhile, 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 the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing. In large bowl, combine remaining salad ingredients; toss. Cover; refrigerate.
3 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.
4 Cut chicken into strips. Add chicken and remaining refrigerated dressing to salad; toss to coat. Arrange salad on 6 individual plates; sprinkle with tortilla strips.

EXPERT TIPS

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Expert Tips

Satay, claimes by several Asian countries as their national dish, is closely associated with Indonesian cooking. It refers to grilled strips of meat (often skewered), usually served with a peanut sauce.

To remove the skin of a garlic clove easily, press the clove firmly with the broad side of a chef's knife. Slice off the ends and the skin will pop right off.

For a delicious appetizer, pound the raw chicken breast, cut it into strips and thread the pieces onto wooden skewers that have been soaked in water for 30 minutes to prevent scorching. Grill the skewers and heap them on a serving platter surrounding a dish of the peanut dressing.