Grilled Kiwi-Chicken Kabobs
Ingredients
- 6 garlic cloves, minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 8 medium kiwifruit, peeled and halved
- 3 tablespoons honey
- 1 tablespoon minced chipotle peppers in adobo sauce
- Lime juice, optional
- Hot cooked rice, optional
Directions
- Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
- Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
- Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
- Serve with fresh lime juice and rice if desired.
Star-Spangled Parfaits
Ingredients
- 2 cups fresh strawberries, cut into 1/2-inch pieces
- 2 cups fresh blueberries
- 4 teaspoons reduced-fat raspberry walnut vinaigrette
- 3/4 cup fat-free vanilla or strawberry Greek yogurt
- 2 teaspoons minced fresh mint
- Unsweetened shredded coconut, optional
Directions
- Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint.
- Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.
Lemon-Pesto Garden Salad
Ingredients
- 5 tablespoons prepared pesto
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2-1/2 cups thinly sliced yellow summer squash
- 1-3/4 cups thinly sliced mini cucumbers
- 3/4 cup fresh peas
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced green onions
- 5 thick-sliced bacon strips, cooked and crumbled
Directions
In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
