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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Salads Poultry Vegetables African Asian Barbecue Spring Summer Chicken Seasonal Meat Chicken Breasts Greens Lettuces Equipment Grilling 4 Hours Or Less Peanut Butter

Grilled Chicken Satay Salad

A nice combination of chicken satay and salad. Perfect for summer! Posted for 'zaar world tour ii.

Steps

Heat oven to 350f.
Arrange tortilla strips in single layer on ungreased cookie sheet.
Bake 7 to 11 minutes or until lightly browned.
Meanwhile , make peanut satay dressing.
Beat vinegar , peanut butter , peanuts , sugar , oils , soy sauce , ginger , and garlic in small bowl with whisk until smooth and creamy.
Place chicken in resealable plastic bag.
Add 3 tablespoons dressing.
Seal bag.
Turn to coat.
Refrigerate 1 to 2 hours.
Refrigerate remaining dressing.
Brush grill rack with oil.
Grill chicken covered , 10-15 minutes until juice is no longer pink.
Cut chicken into strips.
Toss remaining salad ingredients in large bowl.
Toss with chicken and remaining dressing.
Divide salad among 6 plates.
Sprinkle with tortilla strips.

Ingredients

flour tortilla, rice vinegar, creamy peanut butter, peanuts, sugar, vegetable oil, sesame oil, soy sauce, gingerroot, garlic clove, boneless skinless chicken breast halves, mixed salad greens, red cabbage, carrot, fresh cilantro