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iceberg lettuce, cored and cut into 24 1½-inch wedges
1 head
small, cooked boneless, skinless chicken breasts, cut into 16 1-inch chunks
2
red or black seedless grapes
16
large or 2 small apples, cored and cut into 16 1-inch chunks
1
½ cup
chopped toasted walnuts
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Thread the first of 8 skewers with one lettuce wedge, followed by a piece of chicken, a grape, and a piece of apple; repeat once more, ending with one last lettuce wedge on the end of the skewer. Repeat with remaining skewers.
Drizzle skewers with dressing and sprinkle walnuts over the top. Serve immediately.
