Tuesday, September 18, 2012

Chicken Satay Salad


2 skinless, boneless chicken breasts (about 1 pound)
7 tblsp Thai peanut sauce [recipe below]
3 tblsp vegetable oil
kosher salt and freshly ground pepper
2 tblsp fresh lime juice
1 head romaine lettuce, sliced
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tblsp chopped roasted salted peanuts
  • Preheat grill to medium high. 
  • Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
  • Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
  • Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.
PEANUT SAUCE [if you can't find the jar!]
1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

  • Combine all the ingredients in a blender and process until smooth.

recipe from "Food Network Magazine" September 2012 issue

1 comment:

Lisa Boyle said...

This looks SO good! I know I am going to be trying it soon. :-) I would love to have you join us today at "Try a New Recipe Tuesday." many blessings, Lisa

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