Chicken-Veggie Caprese Skewers

Ingredients

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 pound boneless, skinless chicken breasts
• 1 1/4 teaspoons olive oil
• 1/4 teaspoon plus 1/8 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 spears DOLE® Asparagus, trimmed
• 16 cherry tomatoes
• 16 fresh basil leaves
• 16 fresh mini mozzarella balls ciliegine
• 2 medium DOLE® Bibb Lettuce leaves, cut into 1-inch pieces
• 16 (4-inch) bamboo picks

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Heat vinegar and honey to a simmer in a small saucepot over medium heat; reduce heat to medium-low and cook 7 minutes or until thickened and reduced by half, stirring occasionally. Remove from heat; cool completely.
2. Brush chicken with 1 teaspoon oil; sprinkle with ¼ teaspoon each salt and pepper. Toss asparagus and remaining ¼ teaspoon oil and ⅛ teaspoon salt in a medium bowl.
3. Place chicken and asparagus on hot grill rack; cover and cook 12 minutes or until internal temperature of chicken reaches 165°F and grill marks appear, removing asparagus after 5 minutes and turning once. Transfer chicken and asparagus to cutting board; cool completely and cut into ¾-inch pieces.
4. Thread tomatoes, basil, mozzarella, lettuce, chicken and asparagus onto picks; place on serving platter and drizzle with vinegar mixture. 

Tips & tricks

Chef Tip

Serve with skewered fruit for a sweet accompaniment to the skewers.