Quick Thai Chicken Salad

• 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.

butter, coconut milk, soy sauce, sriracha sauce, clove garlic, skinless, tightly packed torn romaine lettuce, carrots, tomatoes

Taken from www.allrecipes.com/recipe/246887/quick-thai-chicken-salad/ (may not work)