- 1 Pound boneless, skinless chicken breasts, cut into one-inch pieces
- 3/4 Cups organicgirl® pomegranate balsamic dressing, divided
- 2 Asian or other firm pears, cored and cut into wedges
- 1/4 Cup chopped parsley
In a large bowl, toss chicken with ½ cup dressing. Cover and refrigerate at least one hour.
Thread the marinated chicken and pears onto skewers.
In a lightly oiled grill pan or skillet over medium-high heat, cook chicken skewers until internal temperature reaches 165 degrees F and chicken is browned on all sides, about 2-3 minutes per side. Sprinkle with parsley and serve with ¼ cup dressing for dipping.