Grilled Chicken Satay Salad
- 1 cup Italian dressing
- 3 tablespoons chunky peanut butter
- 4 boneless, skinless chicken breasts
- 6 cups torn romaine lettuce
Make marinade: In a bowl, whisk together 3/4 cup salad dressing and peanut butter.
Place chicken in a ziploc bag and pour in 1/2 cup of the marinade. Seal and marinate for 3 hours in the refrigerator. Refrigerate remaining marinade.
Remove the chicken and discard the marinade in the bag. Grill the chicken, brushing with the remaining 1/4 cup of marinade, until internal temperature reaches 165 degrees.
Place over lettuce, topping with the remaining 1/4 cup of Italian dressing.