Ingredients
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1/3 cup rice vinegar
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1/4 cup creamy peanut butter
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3 tablespoons finely chopped peanuts
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2 tablespoons sugar
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2 tablespoons vegetable oil
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2 tablespoons sesame oil
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1 tablespoon soy sauce
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1/2 teaspoon finely chopped gingerroot
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6 cups mixed salad greens
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1 cup finely shredded red cabbage
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1/4 cup chopped fresh cilantro
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1 garlic clove, finely chopped
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1/3 cup shredded carrot
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4 boneless skinless chicken breast halves (1-1/4 pounds)
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1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
Instructions
- Heat oven to 350ºF.
- 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.