Maple Dijon Chicken Skewers w/Fennel & Apple Salad

• 2 packages Bell & Evens Boneless Skinless Chicken Breast, cut into bite size pieces
• 2 fennel bulbs, halved and sliced thin
• 1 granny smith apple, cored and sliced thin
• 2 oz prosciutto, chopped (about 4 slices)
• 1-2 tbsp fennel fronds, minced
• Steak Salt 
• 4 skewers

Dressing & Marinade

• 1/2 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1 shallot, halved and thinly sliced
• 2 tbsp stone ground mustard
• 2 cloves garlic, minced
• 1/2 tsp Steak Salt

1. Combine dressing ingredients, whisk well and divide in half.
2. In a medium bowl combine fennel and apple.  Toss with one half of dressing and set aside.
3. Next, in another bowl combine chicken and the remaining dressing.  
4. Preheat grill to medium high heat.  Thread the chicken onto the skewers. 
5. Cook chicken until cooked through, about 10-15 minutes or until internal temperature reaches 165 degrees. 
6. While the chicken rests, add the prosciutto and fennel fronds to the salad and toss. 
7. Serve skewers over salad.