Creole Chicken Kabobs

This is sure to be your next go-to summer meal; salad with savory, Creole chicken kabobs! It's fuss-free and doesn't sacrifice flavor. As Matt Robinson of Real Food by Dad says, "This is the kind of summer salad that makes these chicken kabobs the perfect addition for your next barbeque."

1 1/2 Lbs. Skinless, Boneless Chicken Thighs, Cut into 1 1/2-Inch Pieces

2 Tbsp. Olive Oil

4 Tbsp. Tony Chachere's Original Creole Seasoning

5 Oz. Baby Spinach

2 Mangoes, Peeld and Sliced

4-5 Strawberries, Hulled and Sliced

3 Tbsp. Chopped Chives

2 Tbsp. Olive Oil

1 Tbsp. Champagne Vinegar

* Soak 8 bamboo skewers in water for at least 1 hour.

 

1: Heat grill to medium-high.

2: In a bowl, whisk together olive oil and Tony Chachere's Original Creole Seasoning. Add chicken and toss to coat.

3: Remove chicken and thread 4 to 5 pieces of chicken onto each skewer.

4: Grill chicken, turning every 1 to 2 minutes until cooked through, about 8 to 10 minutes. Remove from grill and set aside to make salad.

5: To make the salad, add remaining ingredients into a bowl and toss with olive oil and champagne vinegar. Transfer to a serving platter and place chicken kabobs on top. Sprinkle chopped chives on top. Serve immediately.