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© Meredith Corporation. All rights reserved. Used with permission.
Cut chicken into 1 1/2-inch pieces; sprinkle with salt and pepper. Alternately thread chicken and red onion wedges onto skewers, leaving 1/4 inch between pieces. Alternately thread strawberries and tomatoes onto separate skewers, leaving 1/4 inch between pieces.
For a charcoal or gas grill, place chicken kabobs on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until chicken is no longer pink, turning once halfway through grilling. Add strawberry kabobs to grill for the last 3 to 5 minutes of grilling or until strawberries and tomatoes are softened and heated through, turning once halfway through grilling.
For vinaigrette, in a screw-top jar combine vinegar, oil, mint, honey, and garlic. Cover and shake well. Season to taste with salt and pepper.
Remove chicken, red onion, strawberries, and tomatoes from skewers and place in a large bowl. Drizzle with vinaigrette; toss gently to coat. Serve in lettuce leaves and top with cheese and almonds.