Grilled Chicken Satay Salad

Ingredients

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

Directions

1. 1

   Heat oven to 350ºF.

2. 2

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

3. 3

   Meanwhile, make peanut satay dressing.

4. 4

   Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.

5. 5

   Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.

6. 6

   Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.

7. 7

   Cut chicken into strips.

8. 8

   Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.

9. 9

   Divide salad among 6 plates. Sprinkle with tortilla strips.