Shelly's Recipe

CHICKEN SKEWERS WITH AVOCADO SAUCE

Category: Grilled Starters

4 boneless, skinless, split chicken breasts (about 11/2 to 2 lbs), cut into 1-inch pieces
3 tbsp fresh orange juice
1 tsp chili powder
1/2 tsp cumin
Salt and freshly ground pepper to taste

Sauce
1 medium avocado, peeled and pitted
1 tbsp chopped fresh cilantro (optional)
1-2 cloves garlic
1/4 cup low fat dairy sour cream
¼ cup fresh orange juice
2 tbsp fresh lime juice
2 tbsp red wine vinegar
½ cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper to taste
Garnish (optional):

2 navel oranges, peeled, thinly sliced
Mixed baby greens
1 red onion, cut into thin slices

Place chicken pieces in shallow dish and drizzle with 3 tbsp orange juice. Combine chili powder, cumin, salt, and pepper in bowl and sprinkle over chicken.

Preheat grill and lightly coat with oil or cooking spray.

Thread chicken pieces on skewers leaving space between each piece. When grill is ready, place filled skewers on prepared grill 4 to 6 inches from source of heat. Cook 10 to 12 minutes or until meat is no longer pink inside. Turn at least once during cooking.

To make sauce, place sauce in a food processor or blender and process on high speed until smooth and creamy. Place in serving bowl.

To serve, arrange greens, orange slices and onions, separated into rings, on serving platter. Place skewered grilled chicken on top of greens. Serve with sauce.

To serve as appetizer or snack, remove chicken from skewers and place each grilled chicken piece on a decorative toothpick. Place filled toothpicks on top of greens and, if desired, garnish with orange and onion slices. Serve with sauce.