- 1/2 cup KRAFT Smooth Peanut Butter
- 1/2 cup coconut milk
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Sriracha sauce (hot chili sauce)
- 1 clove garlic, minced
- 3/4 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
- 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.
04/17/2018
recipepes.com
Quick Thai Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
