Chicken Kabobs with Salsa Verde Coleslaw

Recipe By:
Vod1
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  • Total Time 30 min Ico-add
  • Yield 2 Servings
  • Level Easy

Here's a summer grilling recipe for chicken that offers fresh tastes and easy preparations.
 

Ingredients

  • Wooden (or metal) skewers
  • 16 ounces salsa verde (see our recipe for salsa verde)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 3 cloves garlic
  • 2 chicken breasts, boneless and skinless, cut into 1 1/2 inch strips
  • 2 cups cabbage, finely shredded
  • 1 1/2 cups jicama, finely julienned
  • 1 cup shredded carrot
  • 1/3 cup fresh cilantro, coarsely chopped
  • Salt and pepper to taste
  • 2 large ripe bananas
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Directions

  1. 1. If you are using wooden skewers be sure to soak them in water for at least 30 minutes before using.
  2. 2. In blender container or food processor combine salsa verde (see our recipe for salsa verde), olive oil, lime juice and garlic. Process until smooth. Remove 2/3 cup of this mix and set aside. Refrigerate.
  3. 3. Place chicken in reclosable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.
  4. 4. In a large bowl combine the cabbage, jicama, carrot and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper; mix and refrigerate until needed.
  5. 5. Thread chicken pieces onto skewers and cook over medium hot coals. Grill kabobs five minutes on each side or until no longer pink in the center.
  6. 6. Slice bananas lengthwise, grill two minutes on each side.
  7. 7. Serve chicken and bananas on top of cabbage mixture.