Chicken Skewers With Bean Salad and Pesto

Chicken Skewers With Bean Salad and Pesto
Lisa Hubbard
Add yogurt to the parsley pesto to create a rich and creamy dipping sauce.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1/4
cup
plain low-fat yogurt
2
tablespoons
pine nuts
1
small clove garlic
2 1/4
cups
fresh parsley leaves
1/4
cup
plus 2 tablespoons olive oil
kosher salt and black pepper
1
15-ounce can cannellini beans, rinsed
1/2
small head radicchio, thinly sliced (about 1 cup)
1
tablespoon
white wine vinegar
1 1/2
pounds
boneless, skinless chicken breasts, cut into 2-inch pieces

Directions

  1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.
  3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.
  4. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories 466
  • Fat 28 g
  • Sat Fat 4 g
  • Cholesterol 95 mg
  • Sodium 560 mg
  • Protein 39 g
  • Carbohydrate 14 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 116 mg
What does this mean? See Nutrition 101.