2 1/4 pounds boneless, skinless chicken breast, cut in strips
2 cups Thai peanut sauce, divided
1/4 cup chopped roasted peanuts
1 pound mixed salad greens, chopped
3/4 cup sesame-with-soy salad dressing
1 papaya, peeled, seeded and sliced
1 avocado, peeled, seeded and sliced
1 large cucumber, seeded and diced
1 large red bell pepper, thinly sliced
3 ounces Enoki mushrooms


1. Thread about 1 1/2 ounces of chicken strips onto 24 bamboo skewers; place on sheet tray. In small bowl, combine 1 cup Thai peanut sauce with chopped peanuts and pour over chicken. Marinate in refrigerator at least 1 hour.
2. Preheat broiler or grill. Arrange skewers on lightly oiled broiler pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup Thai peanut sauce.
3. Toss mixed salad greens with sesame-with-soy salad dressing and arrange on 6 individual plates. Place 4 chicken skewers in criss-cross fashion on top of greens. Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell pepper strips. Place sprig of Enoki mushrooms in center of salad.

Before threading the bamboo skewers with the chicken, it is important to allow them to soak in warm water for at least 20 minutes so that they do not burn when cooking.

Chicken Satay Salad
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