Grilled Chicken and Peach Kebab Salad

Photo: Leigh Beisch; Styling: Dan Becker

The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You'll need 8 skewers (10 in.) for this recipe.

Yield: Serves 8
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 23%
  • Protein: 30g
  • Fat: 6g
  • Saturated fat: 1.3g
  • Carbohydrate: 16g
  • Fiber: 2.3g
  • Sodium: 430mg
  • Cholesterol: 70mg

Ingredients

  • Dressing
  • 2 teaspoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 cup plain low-fat yogurt
  • 2 teaspoons minced garlic
  • 1/4 cup chopped chives
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • Kebabs
  • 2 pounds boned, skinned chicken breast halves (4 to 6), cut into 1-in. chunks
  • 3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
  • 10 ounce baby arugula (about 3 qts. very loosely packed)
  • 1/4 cup thinly sliced red onion
  • 1/2 cup flat-leaf parsley leaves

Preparation

  1. 1. Make dressing: Whisk ingredients together in a small bowl.
  2. 2. Marinate chicken: Put meat and 1/2 cup dressing in a medium bowl; let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tbsp.) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).
  3. 3. Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.
  4. 4. Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
  5. 5. Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.
  6. Note: Nutritional analysis is per serving.
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