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Ingredients
3/4 Pound boneless chicken breast halves, cut to 1/2� strips
16 Whole fresh mushrooms
1 Large red bell pepper, cut into pieces
1 Small zucchini, cut into pieces
1/2 Cup honey-Dijon salad dressing
Instructions
Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable plastic bag. Add salad dressing; stir to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, turning once. Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini on eight 12� to 14� metal skewers, allowing 1/4� space between pieces for even cooking; reserve marinade. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4� to 6� from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing with reserved marinade. Discard any remaining marinade.