1 1/2 lbs thin cut chicken breast meat (cutlets)
2 Tbs vegetable oil
Grill seasoning or coarse salt and pepper
3 Tbs chunky peanut butter - (rounded)
3 Tbs dark soy sauce (Tamari)
1/4 cup apple juice
2 tsp hot sauce
1 lime, juiced
1/4 seedless cucumber, thinly sliced
lengthwise then cut into sticks
1 cup shredded carrots
2 cups shredded lettuce
= (iceberg or hearts of romaine)
4 crusty keiser or sub rolls, split


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.