Grilled Chicken Satay Salad

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

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 15
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
330mg
330%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.