Quick Thai Chicken Salad Recipe

  • 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
  1. Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Remove from heat.
  2. 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.
  3. Toss lettuce with carrots and tomatoes in large bowl; top with chicken. Drizzle with remaining peanut sauce just before serving.