Chicken Satay Salad Sammies
Have you ever taken something out of the freezer and placed it in the fridge the night before you need it so that it would be defrosted in the morning only to discover upon going to retrieve said item that it has gone missing? And you're the only person who cooks in the house? That's what happened as planned this meal last week. I took the chicken I was going to use and stuck it in the fridge. Well, I guess I got completely distracted and used it (probably on this) or else the dog learned how to unlock the fridge, removed the raw chicken flawlessly from the top shelf, ate the chicken and then disposed of the evidence. Now, part of me wouldn't put it past her but I think it just might be a bit of a stretch. I had to go grocery shopping anyway...
This is a nice quick one from Rachael Ray, she serves it up as a sandwich loaded with veggies but you could easily ditch the sandwich concept and the chicken would stand well on its own with a salad or something on the side.
1 1/2 pounds thin cut chicken breast meat (cutlets)
2 tablespoons vegetable oil
Grill seasoning (recommended: Grill Mates Montreal Steak Seasoning by McCormick) or coarse salt and pepper
3 rounded tablespoons chunky peanut butter
3 tablespoons dark soy sauce, Tamari, eyeball it
1/4 cup apple juice, eyeball it
2 teaspoons hot sauce, eyeball it
1 lime, juiced
1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks
1 cup shredded carrots
2 cups shredded lettuce, iceberg or hearts of romaine
4 crusty rolls, keisers or subs, split
Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.
Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.
This is a nice quick one from Rachael Ray, she serves it up as a sandwich loaded with veggies but you could easily ditch the sandwich concept and the chicken would stand well on its own with a salad or something on the side.
1 1/2 pounds thin cut chicken breast meat (cutlets)
2 tablespoons vegetable oil
Grill seasoning (recommended: Grill Mates Montreal Steak Seasoning by McCormick) or coarse salt and pepper
3 rounded tablespoons chunky peanut butter
3 tablespoons dark soy sauce, Tamari, eyeball it
1/4 cup apple juice, eyeball it
2 teaspoons hot sauce, eyeball it
1 lime, juiced
1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks
1 cup shredded carrots
2 cups shredded lettuce, iceberg or hearts of romaine
4 crusty rolls, keisers or subs, split
Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.
Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.
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