Grilled Chicken and Peach Kabob Salad
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.