Chicken Satay with Thai Coconut Peanut Dipping Sauce

• 1-1/2 cups NUTTER BUTTER Creme Variegate
• 1 cup cream of coconut
• 3/4 cup KRAFT Lime Cilantro Vinaigrette
• 1/2 cup soy sauce
• 128 each frozen chicken satay
• 1 gal. spring lettuce mix

1. Whisk together NUTTER BUTTER Variegate, cream of coconut, vinaigrette and soy sauce until blended.
2. Refrigerate until ready to use.
3. Grill chicken as directed on package.
4. For each serving, plate 1/2 cup lettuce; top with 2 chicken satay.
5. Serve with 1 Tbsp.
6. Thai Coconut Peanut Dipping Sauce.

butter creme variegate, cream of coconut, cilantro, soy sauce, chicken, spring lettuce mix

Taken from www.kraftrecipes.com/recipes/chicken-satay-thai-coconut-peanut-dipping-sauce-129517.aspx (may not work)