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Grilled Chicken Satay Salad

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

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
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
335
Calories from Fat
180
% Daily Value
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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.

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

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.

"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.

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.

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

Rate and Comment

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