Roasted Garlic Ranch Chicken Kebabs with Avocado Ranch Dip

This recipe features the new Ranch flavors – Roasted Garlic and Avocado!  Throughout the week, we use bottled dressing to marinade for our chicken and fish a lot. Sometimes we get a little fancy and make our own marinade, but using a bottle is just so much easier. Our favorites are Italian dressing, any type of asian/sesame dressing, balsamic, and ranch.

Throw everything into a blender and blend until smooth. That simple!
Transfer it to a small dish and refrigerate until the chicken is ready. This was such a quick and easy dinner – and it was sooo yummy. We served ours with side salads – and used the leftover tomatillo ranch sauce as the dressing – it was a ranch party!!

Ingredients:

• For the marinade:
• 1/2 cup Hidden Valley Roasted Garlic Ranch
• 1 Packet Hidden Valley Ranch Seasoning (optional)
• 2 garlic cloves, minced
• 1.5 lb chicken tenderloins
• For the Tomatillo Avocado Ranch Sauce:
• 1/2 cup Hidden Valley Avocado Ranch
• 1/2 cup roughly chopped cilantro
• 1 poblano pepper, roughly chopped
• 1 avocado
• 1 tomatillo, quartered
• 1 lime, juiced
• Salt and pepper, to taste

Directions:

1. Submerge 6 skewers into a baking dish filled with water until ready to thread chicken and vegetables. This will prevent skewers from burning.
2. In a large bowl, whisk together Roasted Garlic Ranch, ranch seasoning, and garlic cloves.
3. Cut the chicken tenderloins into 1 1/2-inch chunks and fold into marinade. Cover and allow to marinate for 20 minutes.
4. Preheat oven on medium broil. Line a large baking sheet with foil. Set aside.
5. Thread the chicken onto six presoaked wooden skewers. Transfer to prepared baking sheet and place in oven to roast. Roast for 25-30 minutes until the chicken is cooked through, flipping every 10 minutes.
6. .....................................

for full instruction please see : www.layersofhappiness.com

Share this post