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Singapore Satay Sandwiches

 Singapore Satay Sandwiches
“My grandkids think this shredded chicken is the best thing under a bun. The peanut butter flavor and fresh fruit and veggie toppings make it a fun, packable sandwich for lunches.” —Diane Halferty, Corpus Christi, Texas
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon steak seasoning
  • 1 tablespoon canola oil
  • 3 tablespoons reduced-fat chunky peanut butter
  • 1/4 cup unsweetened apple juice
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons hot pepper sauce
  • 6 kaiser rolls, split
  • 2 cups torn romaine
  • 1 cup shredded carrots
  • 1/2 cup julienned peeled cucumber
  • 6 tablespoons unsweetened crushed pineapple


  • Sprinkle chicken on both sides with steak seasoning. In a large
  • skillet, cook chicken in oil for 4-7 minutes on each side or until
  • juices run clear. Transfer to a cutting board and shred.
  • In a large microwave-safe bowl, melt peanut butter. Whisk in the
  • apple juice, lime juice, soy sauce and hot pepper sauce. Add chicken
  • and toss to coat.
  • Spoon 1/2 cup chicken mixture onto roll bottoms; top with romaine,
  • carrots, cucumber and pineapple. Replace roll tops. Yield: 6
  • servings.

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Singapore Satay Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 388 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 759 mg sodium, 41 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer