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new twists on classic favorites.

chicken satay salad

Recipe details:

chicken satay salad

what you need

  • 1 (14-ounce) package boneless, skinless chicken breast fillets
  • 1/2 cup Archer Farms® Thai Peanut Sauce
  • 1 (20-ounce) container cored fresh pineapple, cut into 1/2-inch-thick half-moons, pineapple juice reserved
  • 3 romaine hearts, chopped
  • 1 cucumber, peeled in alternating strips, seeded and cut into chunks
  • 1 small red onion, very thinly sliced

here's how

  1. Heat grill to medium.
  2. Meanwhile, in a resealable quart-size plastic bag, combine chicken and 1/4 cup peanut sauce, turning to coat. Let stand while grill heats.
  3. Grill pineapple, turning once, until grill marks appear, about 5 minutes. Grill chicken, turning once, until cooked through, about 12 minutes. Transfer to a cutting board and let cool. Cut into thin slices.
  4. In a large bowl, stir pineapple juice into remaining 1/4 cup peanut sauce. Toss in romaine, cucumber and onion. Top with pineapple and chicken.