Chicken and Pepper Skewers served with Spicy Mango Salsa and Terra Kettle Chips

Chicken Skewers:
1/2 cup Hain extra virgin olive oil
3 Tablespoons low sodium soy sauce
1/4 cup rice vinegar
1/2 cup port wine or sherry
1 bunch fresh leaf parsley, chopped
3 whole boned chicken breasts, split, about 3/4 lb each and cut into 3/4 inch cubes
3 green bell pepper and 3 red bell peppers seeded and cut into 3/4 inch cubes

Mango Salsa:
2 cups of fresh Mango, diced
1 jalapeño seeded, minced
1/2 cup of diced red onion
1/4 cup of chopped cilantro leafs
Juice of one lime

Combine the first 5 ingredients in a mixing bowl.

Add the chicken to the bowl and marinate in the refrigerator for 4 hours.

Arrange chicken and peppers alternately on skewers and grill over hot charcoal for about 10 mins or until cooked, turning once.

To make the Mango Salsa
Combine the mango, onion, jalapeno, lime juice and cilantro until well blended.

Serve with a tossed green salad, Mango salsa and Terra Kettle chips

SERVES: 8