MOST Food: Chicken Satay with Peanut Dipping Sauce

1 cup Italian Vinaigrette Dressing
4 tsp soy sauce
1/2 tsp ground ginger
1 lb boneless, skinless chicken breasts,
cut into thin strips
1/4 cup creamy peanut spread
1 tbs finely chopped green onions
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp Splenda No Calorie Sweetener


For marinade, in medium bowl, whisk together dressing, soy sauce and ginger. In large resealable plastic bag, pour 1/4 cup  marinade over chicken and turn to coat. Seal bag and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate 1/4 cup remaining marinade. Meanwhile, in small bowl whisk together remaining 1/4 cup marinade, creamy peanut spread, green onions, red pepper flakes and Splenda sweetener; set aside for dipping sauce. Soak 12 (6 inch/15 cm) wooden skewers in water for at least 30 minutes. Remove chicken from marinade, discarding used marinade. Thread chicken on skewers. Grill or broil chicken, turning once and brushing frequently with 1/4 cup reserved marinade, until chicken is thoroughly cooked. Serve with peanut dipping sauce.