Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
Wooden skewers, soaked in water 1 hour
Preheat barbecue to medium-high and oil grill.
Slice each chicken breast into 4 long strips. Stir together hot sauce, honey, ketchup, margarine and vinegar. Toss chicken with half the sauce mixture; thread onto skewers.
Grill chicken, turning occasionally, until juices run clear when chicken is pieced, about 5 minutes. Brush with remaining sauce mixture. Line four baskets with parchment paper. Divide chicken strips and vegetables between baskets. Serve with ranch dressing for dipping.
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