Ingredients
3/4 cup Asian toasted sesame salad dressing1 pound boneless skinless chicken breast halves, cut into 1-inch strips1/2 cup reduced-fat cream cheese1/4 cup coconut milk3 tablespoons creamy peanut butter2 tablespoons lime juice1 tablespoon reduced-sodium soy sauce1/2 teaspoon crushed red pepper flakes1 tablespoon minced fresh cilantro
Preparation
In a bowl or shallow dish, add salad dressing and chicken; turn chicken to coat. Cover and refrigerate for 4 hours or overnight.
Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers.
Grill skewers on an oiled rack, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once.
Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.
