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Chicken Skewers With Bean Salad and Pesto

Chicken Skewers With Bean Salad and Pesto
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Serves 4| Hands-On Time: | Total Time:

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.
By September, 2010

Nutritional Information

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

Quick Tip

Chicken Skewers With Bean Salad and Pesto
The pesto and the chicken on skewers can be refrigerated for up to 1 day. Add the oil and seasoning to the chicken just before grilling.

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