Categories: Asian

Ingredients

• 3/4 cup Asian toasted sesame salad dressing
• 1 lb. chicken breast halves, cut into 1-inch strips
• 1/2 cup cream cheese
• 1/4 cup coconut milk
• 3 tbsp. creamy peanut butter
• 2 tbsp. lime juice
• 1 tbsp. soy sauce
• 1/2 tsp crushed red pepper flakes
• 1 tbsp. minced fresh cilantro

Directions

1. Pour salad dressing into a large Ziploc bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight.

2. Drain and discard marinade. Thread chicken onto skewers. Moisten a paper towel with cooking oil and lightly coat the grill rack.

3. Grill the skewers, covered, over medium 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.

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