Chicken and Asparagus Kabobs
Dipping Sauce
1 cup mayonnaise
2 Tbsp flour
2 Tbsp soy sauce
2 Tbsp sesame salad dressing
1/4 tsp pepper
Marinade
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp olive oil
1 tsp crushed red chilis
1/4 tsp ginger
Kabobs
2 lbs boneless, skinless chicken breasts -- cooked and cut into 1" cubes
1 lb thick-stemmed asparagus -- trimmed and cut 2" long
2 Tbsp olive oil
1/2 tsp salt
Mix the sauce ingredients and set aside. In a sealable container, mix the marinade ingredients. Add the chicken and toss to coat. In a second sealable container, toss the asparagus with 2 tbsp. olive oil and salt. Thread kabobs, alternating chicken and asparagus. Broil until asparagus is crisp/tender, approximately 5 minutes, turning once. Serve with dipping sauce.
Makes 4-5 servings, 2 kabobs each.








