1.5 pounds rotisserie chicken breast meat thin cut (cutlets)
4 servings coarse salt and pepper (recommended: Grill Mates Montreal Steak Seasoning by McCormick)
4 crusty rolls split
0.3 cucumber seedless thinly sliced lengthwise cut into sticks
2 cups hearts of romaine shredded
2 teaspoons hot sauce
1 juice of lime juiced
3 tablespoons chunky peanut butter
3 tablespoons soya sauce dark
2 tablespoons vegetable oil
Equipment
bowl
frying pan
knife
whisk
grill
microwave
grill pan
Directions
Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.
Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds.
Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce.
Combine shredded veggies.
Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.
