Grilled Chicken Satay Salad

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  • 35|min prep time
  • 1|hr|35|min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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