These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, just marinate the chicken strips in a sesame salad dressing.
—KATHI JONES-DELMONTE ROCHESTER, NY
PREP: 20 MIN. + MARINATING GRILL: 10 MIN. MAKES: 4 SERVINGS
3/4cup Asian toasted sesame salad dressing
1 pound boneless skinless chicken breast halves, cut into 1-inch strips
1/2 cup reduced-fat cream cheese
1/4 cup coconut milk
3 tablespoons creamy peanut butter
2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced fresh cilantro
1. Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
2. Drain and discard marinade from chicken. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
3. Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once.
4. Meanwhile, in a small bowl, mix the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.