Sesame Chicken With Creamy Satay Sauce

• 3/4 cup Asian toasted sesame salad dressing
• 1 pound boneless skinless chicken breast halves, cut into 1-inch strips
• 1/2 cup reduced-fat cream cheese
• 1/4 cup coconut milk
• 3 tablespoons creamy peanut butter
• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon minced fresh cilantro

1. Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
2. Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once.
4. 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.

sesame salad dressing, chicken, cream cheese, coconut milk, peanut butter, lime juice, soy sauce, red pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/sesame-chicken-with-creamy-satay-sauce/ (may not work)