BBQ Chicken Kabob

• 12 oz. , raw
• 1/2 lb. yellow squash slices
• 1/2 lb. mushrooms
• 2 red pepper
• 1/2 cup KRAFT Barbecue Sauce, any flavor
• 1/2 lb. romaine lettuce
• 1 honeydew melon
• 4 Tbsp. KRAFT Lite CATALINA Dressing
• 1/2 cup PLANTERS Sunflower Kernels
• 32 oz. fat-free milk
• 4 SNACKWELL'S Sugar Free Lemon Creme Sandwich Cookies

1. Cut chicken into chunks, wash mushrooms and leave whole, cut red pepper into chunks.
2. Arrange chicken and vegetables on skewers.
3. Broil kabob 4 to 5 inches from heat 10 to 12 minutes or until cooked through, turning occasionally and brushing frequently with barbecue sauce.
4. Meanwhile, prepare Sweet Melon & Romaine Salad by placing lettuce (note that 1/4 pound = 2 cups chopped lettuce) on salad plates and top with honeydew melon (in chunks).
5. Drizzle salad with Catalina dressing; sprinkle with sunflower kernels.
6. Serve each person 8 ounces (1 cup) of milk and a cookie for dessert.

mushrooms, red pepper, barbecue sauce, romaine lettuce, honeydew melon, dressing, sunflower, milk, s sugar

Taken from www.kraftrecipes.com/recipes/bbq-chicken-kabob-59391.aspx (may not work)