You may also like
Categories:Viewed: 73 - Published at: 6 years ago
Ingredients
- 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
Method
- Whisk together NUTTER BUTTER Variegate, cream of coconut, vinaigrette and soy sauce until blended.
- Refrigerate until ready to use.
- Grill chicken as directed on package.
- For each serving, plate 1/2 cup lettuce; top with 2 chicken satay.
- Serve with 1 Tbsp.
- Thai Coconut Peanut Dipping Sauce.
