Ingredients

16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tbsp 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 choppe

Cooking Instructions

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 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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: