Cucumber Ranch Chicken Skewers
- Prep: 50 min
- Cook: 15 min
- Total: 1 hr 5 min
- Servings: 4
Rated 5/5
based on 4 customer reviews
Ingredients (7)
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1/2 cup Hidden Valley® Cucumber Ranch -
4 boneless, skinless chicken breast halves about 3 ounces each
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1 lemon juiced
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2 tbsp. olive oil
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1 medium red onion cut into 1" pieces
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2 medium tomatoes peeled, seeded, and chopped
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4 pitas toasted
Steps (6)
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Step 1In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes.
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Step 2Preheat the grill.
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Step 3Remove 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.
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Step 4Grill 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.
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Step 5Remove 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.
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Step 6Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour, if temperatures are above 90F).
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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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