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Chicken Satay Salad

Prep Time 20 hours
Total Time 50 minutes
Difficulty 1.0 Easy
Calories Per Servings 644 Calories
Servings 2
Nutrition facts


Delicious Asian flavor chicken satay salad.

Ingredients 17


1 tbsp. teriyaki sauce
1 tsp. sesame oil
boneless, skinless chicken breast halves
DOLE® Banana(s), peeled and sliced
small red bell pepper, seeded and sliced
1 cup DOLE Tropical Gold Pineapple, cut into chunks
1/2  cantaloupe, peeled and cut into chunks
  DOLE Lettuce leaves
DOLE Green Onions, sliced
1 tbsp. chopped peanuts
1/4 cup light sour cream
2 tbsp. DOLE Pineapple Juice
1-1/2 tbsp. creamy peanut butter
1 tbsp. honey
1 tsp. soy sauce
1 tsp. fresh ginger, grated
small garlic clove, minced



1 tbsp. teriyaki sauce or glaze
1 tsp. sesame oil
2 boneless, skinless chicken breast halves
1 DOLE® Banana, peeled and sliced
1 small red bell pepper, seeded and sliced
1 cup DOLE Tropical Gold® Pineapple cut into chunks
1/2 cantaloupe, peeled and cut into chunks
DOLE Lettuce leaves
1 DOLE Green Onion, sliced
1 tbsp. chopped peanuts
1/4 cup light sour cream
2 tbsp. DOLE Pineapple Juice
1-1/2 tbsp. creamy peanut butter
1 tbsp. honey or brown sugar
1 tsp. soy sauce
1 tsp. grated fresh ginger
1 small clove garlic, minced


Combine teriyaki sauce and sesame oil in quart-size re-sealable bag; add chicken. Marinate in refrigerator 30 minutes, turning twice.



Grill chicken 10 to 12 minutes, turning once, or until no longer pink in center. Discard marinade. Let stand 5 minutes before cutting into thin slices.



Arrange chicken, banana, bell pepper, pineapple and cantaloupe on 2 large lettuce lined plates.  Sprinkle with onion and peanuts.



Whisk together sour cream, pineapple juice, peanut butter, honey, soy sauce, ginger and garlic in medium bowl. Drizzle over salad.

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