MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Salsa Verde Chicken Kabobs - Chi-Chi’s
  Categories: Mexican, Chicken, Chi-chi
       Yield: 4 servings
      16 oz Chi-Chi Salsa Verde*
     1/4 c  Olive oil
       2 tb Lime juice
       3    Cloves garlic
       1    Boneless skinless chicken
            Breasts cut into 1 1/2 inch
       2 c  Finely shredded cabbage
   1 1/2 c  Finely juilienned jicama
       1 c  Shredded carrot
     1/3 c  Coarsely chopped fresh
         ds Salt to taste
         ds Pepper to taste
       2 lg Ripe bananas
   In blender container or food processor combine salsa verde, oil, lime
   and garlic.  Process until smooth.
   Remove 2/3 cup of this mix and set aside. Refrigerate.
   Place chicken in recloseable plastic food storage bag; pour the
   remaining salsa mixture over the chicken.  Seal bag and turn over
   several times to coat pieces thoroughly.  Refrigerate, turning bag
   occasionally for at least four hours or over night.
   In large bowl, combine vegetables and cilantro.  Stir in the reserved
   2/3 cup salsa verde mixture.  Add salt and pepper to taste - set
   Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
   the skewers in water 30 mins. before using)  Cook over medium hot
   coals, grill kabobs five minutes on each side or until no longer pink
   in the center.
   Slice bananas lengthwise, grill two minutes on each side.
   Serve chicken and bananas on top of cabbage mixture.
   *Their brand of Salsa Verde:  Salsa made from tomatillos, fresh
   cilantro and fresh onions.  Spicy and sweet.  Available at grocery
   Chi-Chi’s booklet
   == Courtesy of Dale & Gail Shipp, Columbia Md. ==