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Grilled Chicken and Peach Kebab Salad

Grilled Chicken and Peach Kebab Salad

Published: 09/06/2011 by

» Meat Entree


Grilled Chicken and Peach Kebab Salad


This is a delicious summer salad recipe! The unusual combination of flavors makes it perfect for weekday or Shabbat.  



2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup pareve Tofutti sour cream
2 teaspoons minced garlic
¼ cup chopped chives
1 teaspoon kosher salt
1 teaspoon pepper

1 pound boned, skinned chicken breast halves (4 to 6), cut into 1-inch chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 ounces baby arugula (about 3 qts. Very loosely packed)
¼ cup thinly sliced red onion
½ cup flat-leaf parsley leaves



Make dressing; whisk ingredients together in a small bowl.

Marinate chicken: put meat and ½ 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 tablespoons) 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 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. is the premier website for kosher recipes, cooking tips, giveaways, and more. To join our weekly mailing of brand new recipes and cooking ideas, click here.