Salsa Verde Chicken Kabobs

16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tblsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1−1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
dash of salt to taste
dash of pepper to taste
2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and garlic.
Process until smooth.Remove 2/3 cup of this mix and set aside.
Refrigerate.
Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken.
Seal bag and turn over several times to coat pieces thoroughly.
Refrigerate, turning bag occasionally for at least four hours or over night.
In large bowl, combine vegetables and cilantro.
Stir in the reserved 2/3 cup salsa verde mixture.
Add salt and pepper to taste; set aside.
hread chicken pieces onto 8 long bamboo skewers be sure to presoak the skewers in water 30 mins. before using)
Cook over medium hot coals, grill kabobs 5 minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side.
Serve chicken and bananas on top of cabbage mixture.