Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Marjorie Meek-Bradley relies on fish sauce to bring a new dimension to marinades and vinaigrettes. She finds that this salty pantry staple is especially appealing in crisp salads.

Recipe by Cooking Light May 2016


Credit: Hector Sanchez Styling: Heather Chadduck Hillegas

Recipe Summary

1 hr 25 mins
20 mins
Serves 4 (serving size: 2 skewers and about 3/4 cup slaw)


Ingredient Checklist


Instructions Checklist
  • To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally.

  • To prepare slaw, combine cabbage and next 9 ingredients in a bowl; let stand 30 minutes. Stir in pear.

  • Heat a grill or grill pan over medium-high heat. Remove chicken from bag; discard marinade. Thread 1 tender onto each of 8 (8-inch) skewers. Add to grill; grill 4 minutes on each side or until done. Serve with slaw.

Nutrition Facts

319 calories; fat 23.5g; saturated fat 2.2g; mono fat 13.2g; poly fat 6.3g; protein 26g; carbohydrates 14g; fiber 4g; cholesterol 73mg; iron 1mg; sodium 629mg; calcium 42mg; sugars 8g.