"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
1 - 7 to 8 inch flour tortilla, halved, cut into 1/8-inch strips
Salad:
1 lb. boneless skinless chicken breasts
6 cups torn mixed salad greens
1 cup thinly shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro or fresh parsley
Peanut Dressing:
1/3 cup rice wine vinegar or cider vinegar
1/4 cup creamy peanut butter
3 tbsp finely chopped peanuts
2 tbsp sugar
2 tbsp oil
2 tbsp sesame oil
1 tbsp soy sauce
1/2 tsp minced fresh gingerroot
1 garlic clove, minced
Instructions:
Preheat oven to 350 degrees. Arrange tortilla strips in a single layer on a cookie
sheet. Bake for 7-11 minutes or until light brown.
In a small bowl, combine all dressing ingredients; blend with a wire whisk until smooth
and creamy. Place chicken in a plastic bag; add 3 tablespoons of the dressing as a
marinade. Refrigerate remaining dressing. Seal bag and turn to coat.
Refrigerate 1 to 2 hours.
Meanwhile, in a large bowl, combine remaining salad ingredients and toss. Cover and
refrigerate.
Heat the grill and when ready to barbecue, oil the grill. Place chicken on gas grill
over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10-15 minutes
or until chicken is fork tender and juices run clear, turning once.
Cut chicken into strips. Add chicken and remaining refrigerated dressing to
salad. Toss to coat and sprinkle tortilla strips on top.
Thanks to Ruth Price for this delicious recipe enjoyed at our 2002 Founders' Day dinner.