Quick Thai Chicken Salad - cooking recipe

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

Preparation

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.