Grilled Chicken and Peach Kabob Salad

by Brennans Market Admin



2 teaspoons Dijon mustard

1/4 cup mayonnaise

1 cup plain Yogurt

2 teaspoons minced garlic

1/4 cup chopped chives

1 teaspoon kosher salt

1 teaspoon pepper


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 (350F° to 450F).

 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.