Grilled Chicken Skewers with Asian Pear Slaw

1 Review
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Photo: Hector Sanchez Styling: Heather Chadduck Hillegas  
Hands-on Time
20 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 4 (serving size: 2 skewers and about 3/4 cup slaw)
By Marjorie Meek-Bradley and Marjorie Meek-Bradley
May 2016
RECIPE BY Cooking Light

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.

Ingredients

  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon chopped shallots
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 pound chicken breast tenders
  • 2 cups shredded cabbage (such as Savoy)
  • 1 cup julienne-cut daikon radish
  • 1/2 cup julienne-cut carrot
  • 1/2 cup shaved red onion
  • 1/3 cup canola oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped fresh basil
  • 2 3/4 teaspoons fish sauce
  • 1 teaspoon dark sesame oil
  • 1 cup julienne-cut Asian pear or Granny Smith apple

Nutritional Information

  • Calories 319
  • Fat 23.5g
  • Satfat 2.2g
  • Monofat 13.2g
  • Polyfat 6.3g
  • Protein 26g
  • Carbohydrate 14g
  • Fiber 4g
  • Cholesterol 73mg
  • Iron 1mg
  • Sodium 629mg
  • Calcium 42mg
  • Sugars 8g
  • Est. added sugars 0g

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

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Ratings & Reviews

Good quick dinner, but really that much canola oil?

Catherine
April 27, 2016
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.

Slaw only review

Rae418
February 19, 2017
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.