Thai Chicken Satay Salad

Chicken tenderloins marinated overnight in Litehouse Sesame Soy Ginger® sauce, grilled to order and served on a mix of shredded iceberg and coleslaw blend with diced pineapple, broccoli, cucumber, red pepper. Topped with green onion, cashews and sesame seeds. Drizzled with our Litehouse® Sesame Ginger.

Cuisine: Sports Bar • Asian Noodle • Family Casual • Salad

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Chicken tenderloins marinated overnight in Litehouse Sesame Soy Ginger® sauce, grilled to order and served on a mix of shredded iceberg and coleslaw blend with diced pineapple, broccoli, cucumber, red pepper. Topped with green onion, cashews and sesame seeds. Drizzled with our Litehouse® Sesame Ginger.

Thai Chicken Satay Salad

Ingredients

Chicken Satay

2 ea Chicken Tenderloin

4 oz Litehouse® Sesame Soy Ginger

1 ea Vegetable Oil

Roasted Cashews

1 ozWhole Cashews

1 oz Vegetable Oil

Salad Build

4 ozChicken Satay

4 ozIceberg Lettuce Shredded

2 ozShredded Coleslaw Blend

3 ozBroccoli Chopped

1 ozPineapple Medium diced

1 ozCucumber Halved, deseeded & sliced

1 ozRed Pepper, Julienned

1 ozWhole Cashews Roasted

1 tbspGreen Onion Diced

1 tspSesame Seeds

3 oz Litehouse® Sesame Ginger

Directions

Chicken Satay Procedures: Cut the chicken tenderloin in half (width side) and tenderize. Marinate the chicken overnight in the sesame soy ginger sauce and vegetable oil. Skewer one piece of chicken per bamboo skewer and grill to order. Tip: Soak the bamboo skewer in water one hour before service to keep from burning. Roasted Cashews: Toss the cashews in vegetable oil and place on baking sheet pan. Bake 375° F for 5 to 10 minutes or until the skin of the cashews is caramelized.

SALAD BUILD

Toss the iceberg lettuce, cole slaw blend, and green onion in stainless steel bowl with dressing. Place in center of the plate or bowl.Spread the broccoli, pineapple, cucumber, red pepper, cashews evenly around the salad base.Place the chicken in center of the plate.Garnish with the sesame seeds.