Instructions
Soak 8 wooden skewers in water for 10 minutes while you prepare the chicken.
Slice the chicken breasts lengthwise into long strips that are about ½ inch thick.
Season chicken strips on all sides with 1½ tablespoons ranch seasoning and thread onto wooden skewers.
Heat grill to medium-high (or heat a tablespoon of coconut oil in a cast iron skillet over medium-high).
Add chicken to grill (or skillet) and cook 5 minutes, flip and cook another 4 to 5 minutes or until chicken is cooked through and no longer pink.
Meanwhile make the sauce by placing the softened cream cheese, broth and ranch seasoning in a bowl or blender.
Combine until smooth.
Taste and adjust seasoning to your liking.
Place dressing in a dish to dip chicken satay.
Garnish with thyme.
Store extras in airtight container for up to 4 days.
Can be frozen for up to 1 month.
To reheat chicken, place on a lightly greased skillet for 2 minutes per side or until heated to your liking.