Grilled Chicken Satay Salad
When it's 70° outside, using the grill to cook dinner is a MUST! Crazy weather for November that's for sure. But I am loving it.
This is a recipe I came up with by combining a recipe I had for pork satay and an Asian style salad. The only thing this needed was chopped cucumber, but I didn't have any on hand.
And when I wrote up the recipe, I thought I had peanuts. I just substituted sesame seeds, which were just as good.
Chicken
3 T fresh lime juice
2 T brown sugar
1 T soy sauce
1 t sesame oil
1/2 t coriander
2 garlic cloves, chopped
1/4 cup fresh cilantro, chopped
1 lb boneless skinless chicken breasts
Peanut Dressing
1 cup chicken broth
1/2 cup creamy peanut butter
1 small mild onion, chopped
1 T fresh lime juice
1 T brown sugar
1 t coriander
1 jalapeno (or serrano), chopped
1/2 t finely chopped ginger
1 garlic clove, chopped
Salad
1/3 cup rice vinegar
2 T brown sugar
2 T sesame oil
1 small jalapeno, minced
6 oz bag mixed salad greens
1/4 cup shredded carrot
1/4 cup fresh cilantro, chopped
1/4 cup chopped roasted peanuts
In a small bowl, whisk together lime juice, sugar, soy sauce, oil, coriander and garlic. Stir in cilantro. Add marinade and chicken to a ziploc bag; turn a few times. Refrigerate 2-4 hours.
Meanwhile, in a separate small bowl, mix broth, peanut butter, onion, lime juice, sugar, coriander, jalapeno, ginger and garlic together til smooth and creamy. Taste and adjust as desired. Pour mixture into a small saucepan over medium heat. Bring mixture to a simmer; reduce heat to medium low and simmer til thickened, about 5 minutes. Pour into a blender or food processor and puree til smooth. Return to saucepan and bring to a simmer. Remove from heat.
Preheat grill over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken about 5 minutes per side or til cooked through.
In a large bowl, whisk together vinegar, oil, sugar and jalapeno. Toss in remaining salad ingredients (except peanuts). Immediately before serving, stir in peanuts.
Top salad with chicken and drizzle with dressing.
This is a recipe I came up with by combining a recipe I had for pork satay and an Asian style salad. The only thing this needed was chopped cucumber, but I didn't have any on hand.
And when I wrote up the recipe, I thought I had peanuts. I just substituted sesame seeds, which were just as good.
Chicken
3 T fresh lime juice
2 T brown sugar
1 T soy sauce
1 t sesame oil
1/2 t coriander
2 garlic cloves, chopped
1/4 cup fresh cilantro, chopped
1 lb boneless skinless chicken breasts
Peanut Dressing
1 cup chicken broth
1/2 cup creamy peanut butter
1 small mild onion, chopped
1 T fresh lime juice
1 T brown sugar
1 t coriander
1 jalapeno (or serrano), chopped
1/2 t finely chopped ginger
1 garlic clove, chopped
Salad
1/3 cup rice vinegar
2 T brown sugar
2 T sesame oil
1 small jalapeno, minced
6 oz bag mixed salad greens
1/4 cup shredded carrot
1/4 cup fresh cilantro, chopped
1/4 cup chopped roasted peanuts
In a small bowl, whisk together lime juice, sugar, soy sauce, oil, coriander and garlic. Stir in cilantro. Add marinade and chicken to a ziploc bag; turn a few times. Refrigerate 2-4 hours.
Meanwhile, in a separate small bowl, mix broth, peanut butter, onion, lime juice, sugar, coriander, jalapeno, ginger and garlic together til smooth and creamy. Taste and adjust as desired. Pour mixture into a small saucepan over medium heat. Bring mixture to a simmer; reduce heat to medium low and simmer til thickened, about 5 minutes. Pour into a blender or food processor and puree til smooth. Return to saucepan and bring to a simmer. Remove from heat.
Preheat grill over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken about 5 minutes per side or til cooked through.
In a large bowl, whisk together vinegar, oil, sugar and jalapeno. Toss in remaining salad ingredients (except peanuts). Immediately before serving, stir in peanuts.
Top salad with chicken and drizzle with dressing.
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