Grilled Chicken Satay Salad

Total Time: 1 hr 56 mins Preparation Time: 35 mins Cook Time: 1 hr 21 mins

Ingredients

• 1 tortilla, halved, cut into 1/8 to 1/4 inch strips
• 1/3 cup rice vinegar or 1/3 cup cider vinegar or 1/3 cup cider vinegar
• 1/4 cup creamy peanut butter
• 3 tablespoons peanuts, finely chopped
• 2 tablespoons sugar
• 2 tablespoons oil
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon gingerroot, minced
• 1 garlic clove, minced
• 4 chicken breast halves, boneless, skinless
• 6 cups mixed salad greens, torn
• 1 cup red cabbage, finely shredded
• 1/3 cup carrot, shredded
• 1/4 cup fresh cilantro or 1/4 cup fresh parsley, chopped

Recipe

• 1 heat oven to 350°f arrange tortilla strips in single layer on ungreased cookie sheet. bake at 350f for 7 to 11 minutes, or until lightly browned.
• 2 measnwhile, in small bowl, combine all dressing ingredients; blend with wire whisk until smooth and creamy. place chicken in resealable plastic bag ; add 3 tablespoons of dressing . seal bag; turn to coat. refrigerate 1 to 2 hours.
• 3 refrigerate remaining dressing. in large bowl, combine remaining salad ingredients; toss. cover, refrigerate.
• 4 heat grill. when ready to grill, oil grill rack. place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. cook 10 to 15 minutes, or until chicken is fork-tender and juices run clear, turning once.
• 5 cut chicken into strips. add chicken and remaining dressing to salad; toss to coat. sprinkle with tortilla strips.