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Grilled Chicken Satay Salad


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Grilled Chicken Satay Salad 0 Picture


  • Marinade
  • 1 cup Italian dressing
  • 3 tablespoons chunky peanut butter
  • 4 boneless, skinless chicken breasts
  • 6 cups torn romaine lettuce



Step 1

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.


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