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Ingredients
- Chicken Satay
- 1/2 1/2
- cup Asian peanut sauce
- 4 4
- boneless skinless chicken breasts
- 1/4 1/4
- teaspoon salt
- Cucumber Salad
- 3 3
- cups thinly sliced peeled seedless cucumbers
- 1/3 1/3
- cup halved thinly sliced red onion
- 2 2
- tablespoons white vinegar
- 1 1
- teaspoon sugar
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- Toppings
- 2 2
- tablespoons coarsely chopped cocktail peanuts
- 2 2
- tablespoons thinly sliced green onions (2 medium)
- 3/4 3/4
- cup Asian peanut sauce
Preparation
Step 1
1 Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill. Place 1/2 cup peanut sauce in medium bowl; set aside. Cut chicken crosswise into 1/2-inch thick slices. Thoroughly coat chicken slices with sauce in bowl; sprinkle with 1/4 teaspoon salt. Cover and refrigerate 30 minutes.
2 In another medium bowl, stir together cucumber salad ingredients; set aside.
3 Remove chicken from bowl; discard peanut sauce. On each skewer, thread 4 to 5 chicken slices. Place skewers on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
4 To serve, divide cucumber salad among 4 serving plates. Top with chicken skewers and toppings.