Notes: My friend, Barry, sends me great recipes all the time. I have no idea where he gets them so I don’t know to whom I should attribute them. So, I guess Barry gets the credit.
|Prep Time:30 min|
|Start to Finish:30 min|
|1||pound boneless skinless chicken breasts, cut into 1-inch pieces|
|8||medium green onions, cut into 4-inch pieces|
|1||large red bell pepper, cut into wedges|
|3/4||cup fat-free Caesar dressing|
|1||bag (10 ounces) ready-to-eat romaine lettuce|
|1/4||cup shredded Parmesan cheese (1 ounce)|
|1.||Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.|
|2.||Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.|
|3.||Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.|
1 Serving: Calories 270 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 840mg; Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 11g); Protein 29g Percent Daily Value*: Vitamin A 110%; Vitamin C 120%; Calcium 15%; Iron 15% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.