Ingredients: 3/4 pound boneless chicken breast halves cut to 1/2 inch strips 16 whole fresh mushrooms 1 large red bell pepper cut into pieces 1 small zucchini cut into pieces 1/2 cup honey-Dijon salad dressing DIRECTIONS: Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable plastic bag. Add salad dressing; stir to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, turning once. Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini on eight 12 to 14-inch metal skewers, allowing 1/4-inch space between pieces for even cooking; reserve marinade. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing with reserved marinade. Discard any remaining marinade. Yield: 4 Servings |