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Grilled Chicken Satay Salad

  • 95minutes
  • 299calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E
MineralsFluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 flour tortilla , cut in half, then cut crosswise into 1/8 inch strips

  2. 78.07 ml rice vinegar

  3. 59.14 ml creamy peanut butter

  4. 44 1/37 ml finely chopped peanuts

  5. 29 1/28 ml sugar

  6. 29 1/28 ml vegetable oil

  7. 29 1/28 ml sesame oil

  8. 14.79 ml soy sauce

  9. 2.46 ml finely chopped gingerroot

  10. 1 garlic clove , finely chopped

  11. 4 boneless skinless chicken breast halves (1-1/4 pounds)

  12. 1419 1/24 ml mixed salad greens

  13. 236 1/29 ml finely shredded red cabbage

  14. 78.07 ml shredded carrot

  15. 59.14 ml chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF.

  2. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.

  3. Meanwhile, make peanut satay dressing.

  4. Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.

  5. Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.

  6. Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.

  7. Cut chicken into strips.

  8. Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.

  9. Divide salad among 6 plates. Sprinkle with tortilla strips.

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