16 Ounce Chi Chi’s Salsa Verde
1/4 cup olive oil
2 tbs lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1-1/2 cup finely julienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
dash of salt to taste
dash of pepper to taste
2 large 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 overnight.
In large bowl, combine vegetables and cilantro.
Stir in the reserved 2/3 cup salsa verde mixture.
Add salt and pepper to taste; set aside.
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.
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