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1 3/4 cups Italian Dressing
1 lb. boneless, skinless chicken breasts Or meat, cut into 1-inch cubes
4 assorted cut-up fresh vegetables, (red bell pepper, onion, zucchini, eggplant, yellow squash and mushrooms)
6 cups mixed salad greens
Alternately thread chicken or meat and vegetables on 4 skewers. Place kabobs in large, shallow non aluminum
baking dish or plastic bag. Pour 1-1/4 cups dressing over kabobs; refrigerate remaining dressing. Cover, or close bag,
and marinate in refrigerator, turning skewers occasionally, about 1 hour.
Remove kabobs and discard dressing. Grill or broil kabobs, turning and basting with 1/4 cup refrigerated dressing,
15 minutes or until vegetables are tender and chicken is thoroughly cooked.
To serve, toss remaining 1/4 cup dressing with greens, then top with kabobs.
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