Ingredients
-
1
-
1/3
-
1/4
-
3
-
2
-
2
-
2
-
1
-
1/2
-
1
-
4
-
6
-
1
-
1/3
-
1/4
Directions
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. |
