Skewered Chicken with
California Avocado
California Avocado Commission
1 cup fresh lime juice
1/2 cup fresh cilantro
leaves, chopped
2 ripe fresh California
avocados, halved,
seeded, peeled
and cut into
3/4-inch cubes
16 10-inch wooden
skewers, cut in
half using heavy-
duty scissors
2 chicken breasts or
thighs, skinned,
boned, cooked
and cut into
3/4-inch cubes
1 large mango, peeled
and cut into
3/4-inch cubes
1 large red bell
pepper, cut into
3/4-inch squares
1 12-ounce pack
age Mexican-style
Manchego cheese,
cut into 3/4-inch cubes
Lime wedges, for garnish
In a bowl, combine lime juice, cilantro and avocado
cubes; set aside.
Thread each skewer alternately with cubes of avocado,
chicken, mango, bell pepper and cheese.
Brush all sides of each completed skewer with
remaining lime cilantro mixture.
Serve with lime wedges, so that guests can squeeze
fresh lime on their skewers as they eat them.
Makes 8 servings.
Tip: Large avocados are recommended for this
recipe—about 8 ounces. If using smaller or larger
avocados, adjust the quantity accordingly.
Provided by California Avocado Commission, Calavo Growers,
Index Fresh, West Pak Avocado, Mission Produce, Mc Daniel Fruit,
Giumarra and Del Rey Avocado.
Veggie/Bacon Parmesan
Cheese Crackers
Kirkland Signature
2 pieces Kirkland
Signature* Parmesan
Cracker Bread
2 ounces grilled red and
yellow peppers
2 ounces grilled eggplant
3 bacon strips, cooked
2 ounces mozzarella
cheese, grated
Preheat oven to 450°F.
Break each piece of cracker bread in half and place on
a baking sheet.
Slice peppers and eggplant into thin strips. Break
bacon into 1-inch pieces.
Divide peppers and eggplant among cracker pieces.
Top with bacon. Sprinkle with mozzarella.
Bake for about 3 minutes, or until cheese has melted.
Serve hot or cold. Makes 2-4 servings.
Brands may vary by region; substitute a similar product.
