Chicken breast strips are threaded onto bamboo skewers and marinated in a Thai peanut sauce, grilled or broiled and served on a bed of mixed salad greens tossed with a sesame soy dressing and garnished with slices of papaya, avocado, cucumber, red bell pepper and enoki mushrooms.

Chicken Satay Salad

6 boneless, skinless chicken breast halves, cut into thin strips
24 bamboo skewers
2 cups purchased or homemade peanut sauce - divided use (see a recipe)
1/4 cup chopped roasted peanuts
1 pound mixed salad greens, chopped
3/4 cup purchased or homemade sesame soy salad dressing (see a recipe)
1 papaya, peeled, seeded and sliced
1 avocado, peeled, seeded and sliced
1 large cucumber, seeded and diced
1 large red bell pepper, julienne cut
3 ounces enoki mushrooms

1. Thread about 1 1/2 ounces of the chicken breast strips onto each bamboo skewer; place on sheet tray. With 1 cup of the Thai peanut sauce, mix the chopped peanuts and pour over chicken. Marinate in refrigerator at least 1 hour.
2. Arrange skewers on lightly oiled broiler pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup Thai peanut sauce.
3. Toss mixed salad greens with sesame soy salad dressing and arrange on 6 individual plates. Place 4 chicken skewers in criss-cross fashion on top of greens. Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell pepper strips. Place sprig of Enoki mushrooms in center of salad.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.