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Chicken Satay with Thai Coconut Peanut Dipping Sauce

Chicken Satay with Thai Coconut Peanut Dipping Sauce
 
Yield:
64 servings, 2 satay and 1 Tbsp. sauce each

Ingredients

Ingredients Weights Measures
NUTTER BUTTER Crème Variegate 1 lb. 1-1/2 cups
cream of coconut 11 oz. 1 cup
KRAFT Lime Cilantro Vinaigrette 6 fl oz 3/4 cup
soy sauce 5 fl oz 1/2 cup
frozen chicken satay 10 lb. 128 each
spring lettuce mix 1 lb. 1 gal.

Directions

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.

Kraft Kitchens Tips

Make Ahead
Dipping sauce can prepared and refrigerated up to 3 days before using.
Substitute
To help reduce sodium in recipe, use lite soy sauce in place of the regular.
K:61614v01:129517
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Nutritional Information

Nutrition Information

Calories
 150
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 40 mg
Sodium
 660 mg
Carbohydrate
 9 g
Dietary fiber
 0 g
Sugars
 5 g
Protein
 16 g
Vitamin A
 6 %DV
Vitamin C
 2 %DV
Calcium
 0 %DV
Iron
 6 %DV