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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Grilled Chicken and Peach Kabob Salad


  • Dressing:
  • 2 teaspoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 cup plain Sugar River Yogurt
  • 2 teaspoons minced garlic
  • 1/4 cup chopped chives
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • Kabobs/salad:
  • 2 pounds (4 to 6) boned, skinned chicken breast halves, cut into 1 inch chunks
  • 3 large (about 2 lbs), peeled, cut into 8 wedges Chin Drippin' Peaches
  • 10 ounce (about 3 qts. very loosely packed) baby arugula
  • 1/4 cup thinly sliced red onion
  • 1/2 cup flat-leaf parsley leaves


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.


Make dressing: Whisk ingredients together in a small bowl. 

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°). 

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. 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. 

Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.
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