Buffalo Chicken Kabobs

 

1

lb boneless skinless chicken breasts, cut into 24 cubes

30

pieces (about 2 cups) refrigerated new potato wedges (from 1-lb 4-oz bag)

24

pieces (about 1 inch) celery

2

tablespoons olive or canola oil

1

teaspoon red pepper sauce

1/2

teaspoon black and red pepper blend

1/2

teaspoon seasoned salt

6

cups bite-size pieces romaine lettuce

1/2

cup shredded carrot

1/2

cup fat-free blue cheese dressing

• 1 Heat coals or gas grill for direct heat.
• 2 On each of eight 8- to 10-inch metal skewers, alternately thread chicken, potatoes and celery, leaving 1/4-inch space between each piece. In small bowl, mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
• 3 Cover and grill kabobs over MEDIUM heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
• 4 On 4 plates, arrange romaine and carrot. Top each with 2 kabobs. Serve with dressing.