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Makes 6 servings
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FOR DIPPING SAUCE: |
| 1/2 |
cup organic nonfat plain
yogurt, Horizon® |
| 2 |
tablespoons chopped fresh cilantro |
| 2 |
tablespoons ginger preserves, Robertson® |
| 2 |
teaspoons lite soy sauce, Kikkoman® |
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FOR CHICKEN SATAY: |
| 1 1/2 |
pounds chicken tenders |
| 2 |
tablespoons lime juice, ReaLime® |
| 1 |
tablespoon salt-free Thai seasoning, The
Spice Hunter® |
| 1 |
tablespoon lite soy sauce, Kikkoman® |
| 2 |
tablespoons chopped fresh cilantro |
FOR DIPPING SAUCE:
- In a small bowl combine yogurt, cilantro, preserves, and
soy sauce. Stir and refrigerate until ready to serve.
FOR SATAY:
- Rinse tenders under cold water and place in large zip-top
bag. Add lime juice, Thai seasoning, soy sauce, and cilantro.
Squeeze air from bag and seal. Massage bag gently to combine
ingredients. Marinate in refrigerator for 1 to 4 hours.
- Preheat oven broiler. Lightly spray a baking sheet with
cooking spray; set aside.
- Remove tenders from marinade and discard marinade. Thread
on tender on a soaked 8 to 10-inch bamboo skewer and lay on
baking sheet. Repeat with remaining tenders.
- Broil tenders 6 to 8 inches from heat source for 4 to 5
minutes per side.
- Serve warm or at room temperature with dipping sauce.
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