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Categories:
tortilla rice vinegar peanut butter peanuts sugar oil sesame oil soy sauce gingerroot garlic chicken mixed salad greens red cabbage carrot fresh cilantro
Viewed: 46 - Published at: 5 years agoIngredients
- 1 tortilla, halved, cut into 1/8 to 1/4 inch strips
- 13 cup rice vinegar or 13 cup cider vinegar or 13 cup cider vinegar
- 14 cup creamy peanut butter
- 3 tablespoons peanuts, finely chopped
- 2 tablespoons sugar
- 2 tablespoons oil
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 12 teaspoon gingerroot, minced
- 1 garlic clove, minced
- 4 chicken breast halves, boneless, skinless
- 6 cups mixed salad greens, torn
- 1 cup red cabbage, finely shredded
- 13 cup carrot, shredded
- 14 cup fresh cilantro or 14 cup fresh parsley, chopped
Method
- Heat oven to 350F Arrange tortilla strips in single layer on ungreased cookie sheet.
- Bake at 350F for 7 to 11 minutes, or until lightly browned.
- Measnwhile, in small bowl, combine all dressing ingredients; blend with wire whisk until smooth and creamy.
- Place chicken in resealable plastic bag ; add 3 tablespoons of dressing .
- Seal bag; turn to coat.
- Refrigerate 1 to 2 hours.
- Refrigerate remaining dressing.
- In large bowl, combine remaining salad ingredients; toss.
- Cover, refrigerate.
- Heat grill.
- When ready to grill, oil grill rack.
- Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cook 10 to 15 minutes, or until chicken is fork-tender and juices run clear, turning once.
- Cut chicken into strips.
- Add chicken and remaining dressing to salad; toss to coat.
- Sprinkle with tortilla strips.
