Cucumber Ranch Chicken Skewers

1 Review
  • Prep 50 m
  • Cook 15 m
  • Total 1 h 5 m
Servings: 4


  • 1/2 cup Hidden Valley® Cucumber Ranch
  • 4 boneless, skinless chicken breast halves about 3 ounces each
  • 1 lemon juiced
  • 2 tbsp. olive oil
  • 1 medium red onion cut into 1” pieces
  • 2 medium tomatoes peeled, seeded, and chopped
  • 4 pitas toasted


  1. 1. In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes.
  2. 2. Preheat the grill.
  3. 3. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion.
  4. 4. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached.
  5. 5. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Cucumber Dressing.
  6. 6. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour, if temperatures are above 90F).
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Cucumber Ranch Chicken Skewers is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from no title I love ranch dressing any thing I would love to have some coupons too.
Date published: 2015-07-29
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