Directions:
- In a small resealable plastic bag, combine chicken and 1/2 cup salad
- Dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.
- Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
- Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. Yield: 8 kabobs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.87 Kcal (1394 kJ) | ||
| Calories from fat | 189.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Cholesterol | 70.49mg | 23% | |
| Sodium | 501.68mg | 21% | |
| Potassium | 704.41mg | 15% | |
| Total Carbs | 12.89g | 4% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 53.4mg | 89% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.9 Kcal (397 kJ) | ||
| Calories from fat | 53.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 32% | |
|---|---|---|---|
| Cholesterol | 20.1mg | 23% | |
| Sodium | 143.03mg | 21% | |
| Potassium | 200.83mg | 15% | |
| Total Carbs | 3.68g | 4% | |
| Sugars | 2.46g | 35% | |
| Dietary Fiber | 0.72g | 10% | |
| Protein | 6.94g | 49% | |
| Vitamin C | 15.2mg | 89% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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