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Grilled Chicken Satay Salad

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Ingredients

Adjust Servings:
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

Nutritional information

299.1
Calories
171 g
Calories From Fat
19.1 g
Total Fat
3.2 g
Saturated Fat
50.4 mg
Cholesterol
349.3 mg
Sodium
11.5 g
Carbs
1.7 g
Dietary Fiber
6.3 g
Sugars
21.5 g
Protein
140g
Serving Size

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Grilled Chicken Satay Salad

Features:
    Cuisine:

    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.

    • 115 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Chicken Satay Salad, A nice combination of chicken satay and salad Perfect for summer! Posted for ‘Zaar World Tour II , 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 , 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!


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    Steps

    1
    Done

    Heat Oven to 350f.

    2
    Done

    Arrange Tortilla Strips in Single Layer on Ungreased Cookie Sheet. Bake 7 to 11 Minutes or Until Lightly Browned.

    3
    Done

    Meanwhile, Make Peanut Satay Dressing.

    4
    Done

    Beat Vinegar, Peanut Butter, Peanuts, Sugar, Oils, Soy Sauce, Ginger, and Garlic in Small Bowl With Whisk Until Smooth and Creamy.

    5
    Done

    Place Chicken in Resealable Plastic Bag; Add 3 Tablespoons Dressing. Seal Bag; Turn to Coat. Refrigerate 1 to 2 Hours. Refrigerate Remaining Dressing.

    6
    Done

    Brush Grill Rack With Oil. Grill Chicken Covered, 10-15 Minutes Until Juice Is No Longer Pink.

    7
    Done

    Cut Chicken Into Strips.

    8
    Done

    Toss Remaining Salad Ingredients in Large Bowl. Toss With Chicken and Remaining Dressing.

    9
    Done

    Divide Salad Among 6 Plates. Sprinkle With Tortilla Strips.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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