Chi Chi’s Salsa Verde Chicken Kabobs

If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with plantains instead of bananas and it came out great.
16oz Chi-Chi Salsa Verde (available at most grocery stores)
¼ c olive oil
2 tbsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1-1/2 inch strips
2 c finely shredded cabbage
1-1/2 finely julienne jicama
1 c shredded carrot
1/3 c coarsely chopped fresh cilantro
1 dash salt to taste
1 dash pepper to taste
2 large ripe bananas
1. In blender container or food processor combine salsa verde, oil, lime and garlic.
Process until smooth.
2. Remove 2/3 c of this mix and set aside. Refrigerate.
3. Place chicken in a recloseable plastic food storage bag; pour the remaining salsa
mixture over the chicken. Seal bag and turn over several times to coat pieces thooughly. Refrigerate, turning bag occasionally for at least four hours or overnight.
4. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 c salsa verde mixture. Add salt and pepper to taste – set aside.
5. Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins before using). Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.
6. Slice bananas lengthwise, grill two minutes on each side.
7. Serve chicken and bananas on top of cabbage mixture.
Serves 2