Place mushrooms in a small bowl with green onions, and in a separate bowl place the chicken. Drizzle mushrooms with 2 Tbsp. Pasolivo Lemon Olive Oil and 1 tsp. each Pasolivo Spring Blend and Pasolivo Roasted Garlic Sea Salt, toss gently to coat. Drizzle chicken with 2 Tbsp. Pasolivo Lemon Olive Oil and 1 tsp. each Pasolivo Spring Blend and Pasolivo Roasted Garlic Sea Salt, toss to coat.
Assemble skewers starting with chicken, then alternating green onions, then mushrooms, and repeat, leaving at least 2 inches of bare skewer at one end or make bite size on toothpicks using one piece of chicken, green onions then a mushroom.
Prepare grill (or grill pan or large skillet) and heat until hot. Place skewers on grill or in pan. Cook on high until nicely browned, about 3 minutes. Reduce heat to medium and cook another 3 minutes. Turn and continue cooking until chicken is cooked, about 5-6 minutes more for chicken breasts and a little longer for chicken thighs.
Remove from pan to a serving platter and let rest 5 minutes. Before serving, drizzle with Pasolivo Lemon Olive Oil and serve with creamy Spring Herb Dip