BBQ Chicken Kabob

• 3 oz. boneless skinless chicken breast
• 1/8 lb. yellow squash slices
• 1/8 lb. medium size fresh
• 1 medium red pepper
• 2 Tbsp. KRAFT Barbecue Sauce, any flavor
• 1/8 lb. romaine lettuce leaf
• 1/4 honeydew melon
• 1 Tbsp. KRAFT Lite CATALINA Dressing
• 2 Tbsp. PLANTERS Sunflower Kernels
• 8 oz. fat-free milk

1. Cut chicken into chunks, wash mushrooms and leave whole, cut red pepper into chunks.
2. Arrange chicken and vegetables on skewer.
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 1/8 pound = 1 cup chopped lettuce) on plate and top with honeydew melon (in chunks).
5. Drizzle salad with Catalina dressing; sprinkle with sunflower kernels.
6. Enjoy 8 ounces (1 cup) of milk with your meal.

boneless skinless chicken breast, red pepper, barbecue sauce, romaine lettuce leaf, honeydew melon, dressing, sunflower, milk

Taken from www.kraftrecipes.com/recipes/bbq-chicken-kabob-59390.aspx (may not work)