Chicken Kabobs With Southwest Salsa

• 3/4 cup seeded, chopped tomato
• 1/4 cup chopped avocado
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped green onions
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon finely chopped jalapeno pepper
• 1/4 teaspoon minced garlic
• 2 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
• 2 tablespoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon garlic
• Mesquite chips
• Vegetable cooking spray

1. Combine first 7 ingredients. Cover and chill. Place chicken in a shallow dish. Combine 2 tablespoons lime juice, soy sauce, and garlic. Pour over chicken. Cover and marinate in refrigerator 1 hour.
2. Soak mesquite chips in water 30 minutes; drain.
3. Remove chicken from marinade, reserving marinade. Thread chicken onto 2 (10-inch) skewers. Place chips directly on medium-hot coals (350u0b0 to 400u0b0). Coat grill rack with cooking spray; place rack on grill. Place chicken on rack; grill, covered, 6 to 8 minutes or until chicken is done, turning occasionally and basting with reserved marinade.
4. To serve, spoon tomato mixture onto a serving plate; place chicken kabobs over tomato mixture.

tomato, avocado, lime juice, green onions, fresh cilantro, jalapeno pepper, garlic, lime juice, soy sauce, garlic, mesquite chips, vegetable cooking spray

Taken from www.myrecipes.com/recipe/chicken-kabobs-with-southwest-salsa (may not work)