Satay Chicken and Rocket Salad

• 14 cup kraft* smooth peanut butter
• 14 cup coconut milk
• 1 tablespoon lime juice
• 12 teaspoon grated lime rind
• 2 garlic cloves, crushed
• 1 red chile, de-seeded and finely chopped
• 12 teaspoon fish sauce
• 3 skinless chicken breasts, flattened to even thickness
• 200 g rocket or 200 g other lettuce leaves
• 1 English cucumber, cut into ribbons with a peeler
• 250 g punnet cherry tomatoes
• 13 cup salad dressing fat free Thai Lime and Coriander Dressing

1. Mix together peanut butter, coconut milk, lime juice, rind, garlic, chilli and fish sauce until well combined.
2. Place chicken on a foil lined grill tray.
3. Spread with peanut marinade until coated.
4. Cook under a preheated grill for 10 minutes or until marinade is golden brown and chicken has cooked through.
5. Rest for 5 minutes, then thickly slice.
6. Arrange rocket, cucumber and cherry tomatoes on a serving platter.
7. Top with chicken and drizzle with dressing.
8. Serve warm.

butter, coconut milk, lime juice, lime rind, garlic, red chile, fish sauce, chicken breasts, rocket, cucumber, punnet cherry tomatoes, salad dressing

Taken from www.food.com/recipe/satay-chicken-and-rocket-salad-298015 (may not work)