1/2 cup Kraft Greek Vinaigrette salad dressing
2 tablespoons light mayonnaise
1 1/2 pounds chicken breast tenderloins
Whisk dressing and mayo; pour into large resealable plastic bag. Rinse chicken and pat dry; cut into bite-size chunks for kabobs and add to dressing mixture. Turn bag to evenly coat chicken with marinade and refrigerate at least 20 minutes up to 2 hours or longer. Preheat grill or stovetop grill pan; thread chicken on skewers, discarding marinade and grill until cooked through. Serve with rice. Makes 4 to 6 servings.
Simple Savory Rice
2 1/2 cups water
1 envelope Lipton Recipe Secrets soup mix (any onion flavor)
1 cup uncooked brown rice
In 2-quart saucepan, bring water to boiling; stir in dry soup mix and rice; cover and simmer until rice is tender and liquid absorbed, about 20 to 25 minutes. Fluff with fork before serving. Makes 8 to 10 servings.
NOTE: May cut recipe in half using 1 1/4 cups water, 1/2 cup rice and measure out half the soup mix.
Nutrition information: (1/10 recipe) 80 calories; 5 calories from fat; 1 gram fat; zero grams saturated fat; zero milligrams cholesterol; 350 milligrams sodium; 16 grams carbohydrates; 1 gram fiber; 2 grams protein.
Reach Judy Grigoraci