Quick Thai Chicken Salad recipe
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Ingredients
- ½ cup KRAFT Smooth Peanut Butter ½ cup coconut milk 1 tablespoon reduced-sodium soy sauce 1 tablespoon Sriracha sauce (hot chili sauce) 1 clove garlic, minced ¾ pound skinless, boneless chicken breasts, cut into thin strips 6 cups tightly packed torn romaine lettuce 4 carrots, cut into matchlike sticks 2 cups halved cherry tomatoes
Nutrition Info
- 262.6 caloriescarbohydrate: 15.2 gcholesterol: 32.9 mgfat: 15.8 gfiber: 4.7 gprotein: 19.2 gsaturatedFat: 5.8 gservingSize: -sodium: 355.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Quick Thai Chicken Salad
Directions
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Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Remove from heat.
Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until lightly browned, stirring frequently. Add 1/4 cup peanut sauce, stir to evenly coat chicken with sauce. Cook 2 min. or until chicken is done, stirring constantly. Remove from heat.
Toss lettuce with carrots and tomatoes in large bowl, top with chicken. Drizzle with remaining peanut sauce just before serving.