Grilled Chicken Satay Salad

Name: Grilled Chicken Satay Salad
Prep time: 20 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1 flour or corn tortilla (8 inches in diameter), cut in half, then cut crosswise into 1/8- to 1/4-inch strips; 1/3 cup rice or cider vinegar; 1/4 cup vegetable oil; 1/4 cup creamy peanut butter; 3 tablespoons finely chopped peanuts; 2 tablespoons sugar; 1 tablespoon soy sauce; 1/2 teaspoon finely chopped gingerroot; 1 clove garlic, finely chopped; 4 boneless, skinless chicken breast halves (about 1 1/4 pounds); 6 cups bite-size pieces mixed salad greens; 1 cup finely shredded red cabbage; 1/3 cup shredded carrot; 1/4 cup chopped fresh cilantro or parsley

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Prep 20 min
Total 1 hr 35 min
Ingredients 14
Servings 6

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Crunchy tortilla strips complement tender strips of chicken and crisp salad greens and cabbage.

by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

1 flour or corn tortilla (8 inches in diameter), cut in half, then cut crosswise into 1/8- to 1/4-inch strips

Peanut Satay Dressing

1/3 cup rice or cider vinegar
1/4 cup vegetable oil
1/4 cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped

Salad

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
6 cups bite-size pieces mixed salad greens
1 cup finely shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro or parsley

Directions

1

Heat oven to 350°. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
2

Meanwhile, make Peanut Satay Dressing. In small bowl, beat all ingredients with whisk until smooth and creamy. Place chicken in resealable plastic food-storage bag; add 3 tablespoons of the dressing. Seal bag; turn to coat chicken. Refrigerate 1 to 2 hours. Refrigerate remaining dressing. Toss remaining ingredients in large bowl; cover and refrigerate.
3

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
4

Cut chicken into strips. Add chicken and remaining dressing to salad; toss. Divide salad among 6 plates. Sprinkle with tortilla strips.

Expert Tips

tip 1
About 3/4 cup purchased peanut dressing can be substituted for the Peanut Satay Dressing. And 1 cup wide chow mein noodles can be used instead of the tortilla strips.
tip 2
To reduce the amount of fat in the dressing, select reduced-fat peanut butter spread for the regular peanut butter and use only 1 tablespoon each vegetable oil and sesame oil.
tip 3
"Satay" describes pieces of meat that are grilled and served with a peanut sauce. Several Asian countries claim this delicious combination as their national dish.

Nutrition Information

335 Calories, 20g Total Fat, 24g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 335

Calories from Fat: 180

Total Fat: 20g

Saturated Fat: 4g

Cholesterol: 50mg

Sodium: 320mg

Total Carbohydrate: 15g

Dietary Fiber: 3g

Protein: 24g

% Daily Value*:

Iron: 10%; 10%

Exchanges:

1 Vegetable; 3 Lean Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Crunchy tortilla strips complement tender strips of chicken and crisp salad greens and cabbage.