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.