Chicken Satay Salad Sandwiches Recipe

Submitted by klbowling

Makes 4 servings

Rachel Ray

Ingredients

24	oz chicken breast
2	tablespoons vegetable oil
1	tsp salt
1	tsp pepper
3	tablespoons chunky peanut butter
3	tablespoons soy sauce
1/4	cup apple juice, eyeball it
2	teaspoons hot sauce, eyeball it
1	lime fruit
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	kaiser rolls

Directions

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.

Categories

Chicken, Main Dish, Indian, Super Bowl

Serving Size 368.4g

Amount Per Serving

Calories

614

Calories from Fat

193

% Daily Value^*

Total Fat

21.4g

33%

Saturated Fat