Sunsational Chicken Skewers with Avocado Sauce


4 Boneless, skinless, split chicken breasts (about 1 ½ to 2            
pounds), cut into 1 inch pieces

3 Tbsp fresh orange juice

1 Tsp chili powder

1/2  Tsp cumin

Salt and freshly ground pepper to taste


1 Medium avacado, peeled and pitted

1 Tbsp chopped fresh cilantro (optional)

1 to 2Cloves garlic

1/4 Cup low fat sour cream

1/4 Cup fresh orange juice

2 Tbsp fresh lime juice

2 Tbsp red wine vinegar

1/2 Cup olive oil

1/4 Cup canola oil

Salt and freshly ground pepper to taste

Garnish (optional)

2 Naval oranges, peeled, thinly sliced

Mixed baby greens

1 Red onion, cut into thin slices

Place chicken pieces in shallow dish and drizzle with
3 Tablespoons orange juice. Combine chili powder, cumin, salt,       and pepper in bowl and sprinkle over chicken.

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Preheat grill and lightly coat with oil or cooking spray.

Thread chicken pieces on skewers leaving space between each piece. When grill is ready, place filled skewers on prepared grill 4 to 6 inches from source of heat. Cook 10 to 12 minutes or until meat is no longer pink inside. Turn at least once during cooking.

To make sauce, place sauce ingredients in a food processor or blender and process on high speed until smooth and creamy. Place in serving bowl.

To serve, arrange greens, orange slices and onions, separated into rings, on serving platter. Place skewered grilled chicken on top of greens. Serve with sauce.

4 servings.

To serve as appetizer or snack, remove chicken from skewers and place each grilled chicken piece on a decorative toothpick. Place filled toothpicks on top of greens and, if desired, garnish with orange and onion slices.

Serve with sauce.

8 servings, approximately 32 pieces.