15 Sanderson Farms® Chicken Tenders, each cut into 3 chunks
16 fresh whole mushrooms
1 large red bell pepper, cut into pieces
1 small zucchini, cut into pieces
1/2 cup Honey-Dijon salad dressing
Salt and ground black pepper, to taste
1. Combine chicken chunks, mushrooms, red bell pepper, zucchini, salad dressing, salt and black pepper in a sealable plastic bag.
2. Seal bag and refrigerate at least 2 hours to marinate.
3. Heat grill.
4. Thread chicken chunks, mushrooms, red bell pepper and zucchini pieces, alternately, on metal skewers, allowing 1/2-inch space between pieces for even cooking.
5. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
6. Cook, turning occasionally, 10 to 15 minutes or until chicken is to an internal temperature of 165°F and vegetables are crisp-tender.
Yield: 8 servings.