Quick Thai Chicken Salad

Ingredients

• 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

Directions

Cook first 5 ingredients in saucepan on low heat 3 min. Or until heated through, stirring frequently. Remove from heat.

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.

Toss lettuce with carrots and tomatoes in large bowl; top with chicken. Drizzle with remaining peanut sauce just before serving.