Grilled Chicken Satay Salad

• 1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
• 1/3 cup rice vinegar
• 1/4 cup creamy peanut butter
• 3 tablespoons finely chopped peanuts
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon finely chopped gingerroot
• 1 garlic clove, finely chopped
• 4 boneless skinless chicken breast halves (1-1/4 pounds)
• 6 cups mixed salad greens
• 1 cup finely shredded red cabbage
• 1/3 cup shredded carrot
• 1/4 cup chopped fresh cilantro

1. Heat oven to 350u0b0F.
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.

flour tortilla, rice vinegar, peanut butter, peanuts, sugar, vegetable oil, sesame oil, soy sauce, gingerroot, garlic, chicken breast halves, mixed salad greens, red cabbage, shredded carrot, fresh cilantro

Taken from www.food.com/recipe/grilled-chicken-satay-salad-170060 (may not work)