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

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

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 25%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 7.1g
  • Carbohydrate: 7.1g
  • Fiber: 0.2g
  • Cholesterol: 17mg
  • Iron: 0.4mg
  • Sodium: 235mg
  • Calcium: 22mg

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

  1. Place first 6 ingredients in a blender; process until smooth. Cover and chill.
  2. 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.
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