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Chicken Satay with Warm Green Bean Salad

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Chicken Satay


Boneless, skinless chicken strips (approximately ½-inch wide and ¼-inch thick)
Roland Duck Sauce (available at Buy For Le$$)
Roland Indian Chutney (available at Buy For Le$$)

Thread chicken on skewers and cook on a two-sided grill for 1 to 2 minutes until completely cooked.

Warm Green Bean Salad


Fresh green beans (approximately 1 pound)
1 t Roland Cherry Vinegar (available at Buy For Le$$)
1 T Roland Dijon Mustard (available at Buy For Le$$)
1 C ranch dressing

Boil green beans for 1 minute. Drain and place in bowl.

Mix Roland Cherry Vinegar, Roland Dijon Mustard and ranch dressing together. Coat green beans with this mixture.

To serve:

Place green bean salad on plate (serve while still warm for best taste).

Place cooked chicken satay on either side of green beans. Pour Roland Duck Sauce over the chicken on one side of the plate and Roland Indian Chutney over the chicken on the other side of the plate.

Have additional duck sauce and chutney available for extra dipping.

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