Chicken Satay with Peanut Sauce and Spring Greens with Orange-Fennel Vinaigrette

Chicken Satay with Peanut Sauce – By Tyler Florence (from FoodNetwork.com)

Ingredients

Marinade:

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce (to have on the side!):

1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Chicken Satay with Spicy Peanut Sauce (From FoodNetwork.com, Susan Feniger & Mary Sue Milliken)

Ingredients

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon red-pepper flakes (The recipe I did before used chili sauce, so I’m sure you can substitute that)
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
Vegetable oil, for pan

Directions

1.In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

2.Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

3.Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Spring Greens with Orange-Fennel Vinaigrette – From Bon Appetit

Ingredients

•1/4 cup fresh blood orange juice or fresh orange juice
•2 tablespoons minced shallots
•1 tablespoon fresh thyme leaves
•2 teaspoons (packed) grated orange peel
•1 teaspoon honey
•1/2 cup extra-virgin olive oil
•1/4 cup finely chopped fresh fennel bulb
•2 tablespoons chopped fennel fronds
•3 blood oranges or seedless oranges
•12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
•1 cup chopped green onions
•2/3 cup walnuts, toasted

Preparation

•Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.

•Cut all peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith. Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.