No need to grill these delish chicken kabobs! We simmer chicken breasts on the stovetop before slicing and skewering them alongside mango chunks and mint.
What You Need
Original recipe yields 12 servings
2 small boneless skinless chicken breast s (1/2 lb.)
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing, divided
12 fresh mint leaves
2 Tbsp. lite soy sauce
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Let's Make It
Place chicken in medium saucepan. Add enough water to cover chicken by 1 inch. Add 2 Tbsp. dressing. Bring just to boil on medium-high heat; simmer on medium-low heat 12 min. or until chicken is done (165ºF). Drain chicken; discard cooking liquid. Refrigerate chicken 30 min. or until cooled.
Pit and peel mango; cut into 12 (1-inch) cubes. (Reserve any remaining mango to use for snacking or another use.) Cut each chicken breast into 6 slices. Thread chicken, mangos and mint onto 12 skewers.
Mix soy sauce and remaining dressing until blended. Serve with the chicken skewers.
Substitute pineapple chunks for the mango cubes.
The chicken can be cooked ahead of time. Refrigerate up to 2 days before using as directed.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.