Chicken Skewers With Bean Salad and Pesto

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Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 466 calories
    • 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

Ingredients

  1. Check 1/4cup plain low-fat yogurt
  2. Check 2tablespoons pine nuts
  3. Check 1 small clove garlic
  4. Check 2 1/4cups fresh parsley leaves
  5. Check 1/4cup plus 2 tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 1 15-ounce can cannellini beans, rinsed
  8. Check 1/2 small head radicchio, thinly sliced (about 1 cup)
  9. Check 1tablespoon white wine vinegar
  10. Check 1 1/2pounds 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.