Name: Grilled Satay Salad
Prep time: 10 min
Total time: 46 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons fresh lime juice; 1 pound boneless, skinless chicken breasts; 1 cup Thai Coconut Peanut Sauce; 2 tablespoons rice vinegar; Oil for coating the grill screen; 1 red bell pepper, stem and seeds removed, cut into thin strips; 8 cups field greens or baby lettuce mix; 2 scallions, roots trimmed, thinly sliced; ½ small cucumber, cut into thin strips

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
50 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

In this satay, Thai peanut sauce is used both as a grilling sauce for chicken and as the base for a salad dressing that is tossed with baby greens, cucumber, scallions, and red peppers. The chicken strips are marinated and grilled on skewers and then served on top of the salad.

Ingredients

1 cup Thai Coconut Peanut Sauce
2 tablespoons rice vinegar
2<

Main course

Method

Directions

Put the bamboo skewers in a roasting pan and add enough water to cover; soak for at least 30 minutes. Heat the grill as directed. Put the grill screen on the grill.
Combine the peanut sauce, vinegar, and lime juice in a small bowl. Cut the chicken into ¼-inch-thick slices (about 24 slices). Toss with ¼