Yield: 4 servings
|16 ounces||Chi-Chi Salsa Verde*|
|¼ cup||Olive oil|
|2 tablespoons||Lime juice|
|3 \N||Cloves garlic|
|1 \N||Boneless skinless chicken|
|\N \N||Breasts cut into 1 1/2 inch|
|2 cups||Finely shredded cabbage|
|1½ cup||Finely juilienned jicama|
|1 cup||Shredded carrot|
|⅓ cup||Coarsely chopped fresh|
|\N dash||Salt to taste|
|\N dash||Pepper to taste|
|2 larges||Ripe bananas|
In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.
Remove ⅔ cup of this mix and set aside. Refrigerate.
Place chicken in recloseable 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.
In large bowl, combine vegetables and cilantro. Stir in the reserved ⅔ cup salsa verde mixture. Add salt and pepper to taste - set aside.
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.
Slice bananas lengthwise, grill two minutes on each side.
Serve chicken and bananas on top of cabbage mixture.
*Their brand of Salsa Verde: Salsa made from tomatillos, fresh cilantro and fresh onions. Spicy and sweet. Available at grocery stores.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 05-12-95