1 jar Chi Chi's salsa verde - (16 oz) -- see * Note
1/4 cup olive oil
2 tablespoons lime juice
3 garlic cloves
1 boneless skinless chicken breast -- cut 1 1/2" strips
2 cups finely-shredded cabbage
1 1/2 cups finely-juilienned jicama
1 cup shredded carrot
1/3 cup coarsely-chopped fresh cilantro
1 dash salt -- to taste
1 dash freshly-ground black pepper -- to taste
2 large ripe bananas

* Note: Their brand of Salsa Verde. Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery stores.

In blender container or food processor combine salsa verde, oil, lime and
garlic. Process until smooth. Remove 2/3 cup of this mix and set aside.
Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the remaining
salsa mixture over the chicken. Seal bag and turn over several times to
coat pieces thoroughly. Refrigerate, turning bag occasionally for at
least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3
cup salsa verde mixture. Add salt and pepper to taste; set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the
skewers in water 30 minutes before using). Cook over medium-hot coals,
grill kabobs five minutes on each side or until no longer pink in the
center.

Slice bananas lengthwise, grill two minutes on each side. Serve chicken
and bananas on top of cabbage mixture.

This recipe yields 4 servings.