Grilled Chicken and Peach Kebab Salad

Grilled Chicken and Peach Kebab Salad
Photo by Leigh Beisch

Ingredients

  • 10 ounce baby arugula (about 3 qts. very loosely packed)
  • 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
  • ½ cup flat-leaf parsley leaves
  • ¼ cup thinly sliced red onion
  • Dressing
  • Kebabs
  • + 7 more ingredients
    • 2 teaspoons Dijon mustard
    • 2 teaspoons minced garlic
    • ¼ cup chopped chives
    • 1 teaspoon kosher salt
    • 1 teaspoon pepper
    • ¼ cup mayonnaise
    • 1 cup plain low-fat yogurt

1. Make dressing: Whisk ingredients together in a small bowl. 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 slightl...

View full recipe at My Recipes

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