Cucumber Ranch Chicken Skewers

Name: Cucumber Ranch Chicken Skewers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 Servings
Ingredients: ½ cup Hidden Valley® Original Ranch® Cucumber Dressing; 4 boneless, skinless, chicken breast halves, about 3-ounces each; 1 lemon, juiced; 2 tbsp. olive oil; 1 medium red onion, cut into 1" pieces; 2 medium tomatoes, peeled, seeded, and chopped; 4 Pitas, toasted

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Total: 1 hr 5 min

Prep: 20 min
Inactive: 30 min
Cook: 15 min

Yield: 4 Servings

Total: 1 hr 5 min

Prep: 20 min
Inactive: 30 min
Cook: 15 min

Yield: 4 Servings

Ingredients

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½ cup Hidden Valley® Original Ranch® Cucumber Dressing

4 boneless, skinless, chicken breast halves, about 3-ounces each

1 lemon, juiced

2 tbsp. olive oil

1 medium red onion, cut into 1" pieces

2 medium tomatoes, peeled, seeded, and chopped

4 Pitas, toasted

Directions

In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes. Preheat the grill. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Cucumber Dressing. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).