1. Heat oven to 350ºF. 2. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned. 3. Meanwhile, make peanut satay dressing. 4. Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy. 5. Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing. 6. Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink. 7. Cut chicken into strips. 8. Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing. 9. Divide salad among 6 plates. Sprinkle with tortilla strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
