Photo: Leigh Beisch; Styling: Dan Becker
Total Time
1 Hour 15 Mins
Serves 8

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.

How to Make It

Step 1

Make dressing: Whisk ingredients together in a small bowl.

Step 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°).

Step 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.

Step 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.

Step 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.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

Laurahauser's Review

August 21, 2012
My cousin made this recipe for a family gathering. All ages loved it. Served w green salad and home made ranch dressing.

MaryBelleMc's Review

July 14, 2010
This was delicious - we ended up not making skewers as it was easier to grill the chicken and peaches as breasts and halves. The marinade/dressing was simple and gave the chicken a wonderful flavor and texture and was yummy on the salad.