Chi−Chi's Salsa Verde Chicken Kabobs

Chi−Chi's Salsa Verde Chicken Kabobs

16 Ounce Chi Chi Salsa Verde1/4 cup olive oil
2 tblsp lime juice3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips2 cup finely shredded cabbage
1−1/2 cup finely juilienned jicama1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantrodash of salt to taste
dash of pepper to taste2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime andgarlic. Process until smooth.Remove 2/3 cup of this mix and set aside.Refrigerate. Place chicken in recloseable plastic food storage bag; pour theremaining salsa mixture over the chicken. Seal bag and turn over severaltimes to coat pieces thoroughly. Refrigerate, turning bag occasionally forat least four hours or over night. In large bowl, combine vegetables andcilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt andpepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak theskewers in water 30 mins. before using) Cook over medium hot coals, grillkabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken andbananas on top of cabbage mixture.