Grilled Chicken Skewers with Asian Pear Slaw

I was expecting more.  I marinated the chicken for several hours and even so the kebabs came out pretty bland.  The slaw was oily even though I cut the canola oil back.  The flavors just didn't really come together.  Not sure I'll be making this one again.

Used apple due to not having Asian pear in the store.  This slaw was crunchy and herby with the fresh veggies, basil and cilantro.  Loved the tang of the lime juice. 

This recipe was very good and pretty easy to put together for a weeknight meal.  I marinated the chicken during my lunch hour since that only took a few minutes to put together.  When I got home, started the slaw and let it stand while I prepped the grill and did a few chores around the house.  The marinade tasted very good and made the chicken nice and tender.

My only question/concern about this recipe (and why it didn't get 5 stars) is regarding the amount of canola oil for the slaw.  1/3 cup (yikes!) seems quite a bit and adds a stunning amount of fat - seems a bit out of line with typical Cooking Light recipes.  When I logged this meal into MyFitnessPal it actually warned me about the fat content and my daily goal, something I've never gotten before from a Cooking Light recipe.  I used only 1/4 c and felt the slaw turned out fine - had plenty of moisture without tasting oily.  I think I may try to further reduce to 3 Tbsp next time and leave some calorie/fat room for maybe some nuts or pumpkin seeds in the slaw.