Whisk together peanut butter, soy and coconut milk in a small bowl. Stir 3 tbsp. of mixture into vinaigrette; cover and chill.
Place chicken in remaining peanut butter mixture and turn to coat. Cover and refrigerate for at least 1 hour.
Grill over medium heat until lightly charred and cooked through; remove from grill and chill. Cut chicken into bite sized strips and place in a large bowl with remaining ingredients. Toss with chilled dressing and sprinkle with peanuts; serve immediately.
530 calories, 33 g protein, 36 g total fat (6 g sat.), 21 g carbohydrate, 7 g fiber, 9 g sugar, 63 mg cholesterol, 1,371 mg sodium, 16 points