Chicken Satay Salad

By cserumga

Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g

Ingredients

• 2 skinless, boneless chicken breasts (about 1 pound)
• 7 tablespoons (about 1/2 cup) Thai peanut sauce
• 3 tablespoons vegetable oil
• Kosher salt and freshly ground pepper
• 2 tablespoons fresh lime juice
• 1 head romaine lettuce, sliced
• 1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
• 1 medium carrot, halved lengthwise and thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup roughly chopped fresh cilantro, plus more for topping
• 3 tablespoons chopped roasted salted peanuts

Preparation

Step 1

Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.

Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.