Place chicken in resealable plastic bag. Add marinade; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes to marinate.
Preheat grill to medium heat. Remove chicken from bag; discard marinade. Alternately thread chicken, onions and peppers on skewers.
Grill 10 to 15 minutes or until chicken is cooked through and vegetables are crisp-tender. Place salad greens on large serving platter; drizzle with dressing. Top with kabobs.
Cover and refrigerate any leftovers, removing the chicken and vegetables from the skewers before storing in airtight container. Store greens in separate airtight container. Toss chicken and vegetables with greens and dressing just before serving. Garnish with PLANTERS Pecan Pieces, if desired.
Here's a tasty low-calorie, low-fat way to eat your vegetables. As a bonus, the red pepper and salad greens are an excellent source of vitamin A and provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 kabobs each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.