2-1/4 pound boneless, skinless chicken breast, cut in strips
2 cups Thai peanut sauce, divided
1/4 cup chopped roasted peanuts
1 pound mixed salad greens, chopped
3/4 cup sesame-with-soy salad dressing
1papaya, peeled, seeded and sliced
1avocado, peeled, seeded and sliced
1 large cucumber, seeded and diced
1 large red bell pepper, julienne cut
3 ounces Enoki mushrooms
Thread about 1 1/2 ounces of the chicken breast strips onto each bamboo skewer; place on sheet tray. With 1 cup of the Thai peanut sauce, mix the chopped peanuts and pour over chicken. Marinate in refrigerator at least 1 hour. Arrange skewers on lightly oiled broiler pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup Thai peanut sauce. Toss mixed salad greens with sesame-with- soy salad dressing and arrange on 6 individual plates. Place 4 chicken skewers in criss-cross fashion on top of greens. Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell pepper strips. Place sprig of Enoki mushrooms in center of salad.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.