Celestial Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce

Celestial Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce Recipe
Photo: Becky Luigart-Stayner
You can assemble these skewers one day in advance. Cover them with a damp paper towel; then cover them with plastic wrap. Keep refrigerated, and serve chilled. You can also make the onion sauce up to 24 hours in advance.

Yield:

8 servings (serving size: 3 skewers and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 76
Caloriesfromfat 25 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 1 g
Protein 7.1 g
Carbohydrate 7.1 g
Fiber 0.2 g
Cholesterol 17 mg
Iron 0.4 mg
Sodium 235 mg
Calcium 22 mg

Ingredients

3/4 cup low-fat mayonnaise
1/3 cup low-fat buttermilk
3 tablespoons chopped green onion tops
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon chopped fresh or 1 teaspoon dried dill
2 teaspoons white wine vinegar
1/2 small cucumber (about 2 ounces)
3 cups water
1/2 pound skinned, boned chicken breast, cut into 24 (3/4-inch) pieces
24 small mint leaves
Cucumber slices (optional)

Preparation

Place first 6 ingredients in a blender; process until smooth. Cover and chill.

Cut the cucumber lengthwise into 4 pieces; cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan. Add chicken; cook 4 minutes or until done. Drain well, and cool. Thread 1 chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce; garnish with cucumber slices, if desired.

Note:

July 2000
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