Directions:
- Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag.
- In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
- Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.96 Kcal (360 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Cholesterol | 11.15mg | 4% | |
| Sodium | 889.79mg | 37% | |
| Potassium | 519.97mg | 11% | |
| Total Carbs | 13.62g | 5% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 51.8mg | 86% | |
| Iron | 1.4mg | 8% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40.77 Kcal (171 kJ) | ||
| Calories from fat | 2.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 1% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 4% | |
| Sodium | 422.05mg | 37% | |
| Potassium | 246.64mg | 11% | |
| Total Carbs | 6.46g | 5% | |
| Sugars | 3.07g | 26% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 3.68g | 16% | |
| Vitamin C | 24.6mg | 86% | |
| Iron | 0.7mg | 8% | |
| Calcium | 16.4mg | 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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