First I’ll provide the recipe as it originally appeared in Sunset Magazine in 2010. I’ve made a few of my own versions of it, never having made it exactly in the kebab form as the recipe recommends. Below the original recipe, I’ll give you my rendition of the Chicken Peach Salad.

Grilled Chicken & Peach Kebab Salad

Sunset Magazine

Serves 8


2 tsp Dijon mustard

1/4 C mayonnaise

1 C plain low fat yogurt (I use Greek)

2 tsp minced garlic

1/4 C chopped chives

1 tsp each kosher salt and pepper


2 lbs. boned, skinned chicken breast halves (4-6) cut into 1″ chunks

3 large pealed peaches (about 2 lbs), each cut into 8 wedges (In winter, frozen sliced peaches work too, thaw first)

10 oz baby arugula

1/4 C thinly sliced red onion

1/2 C flat leaf parsley leaves

1. Make dressing: Whisk ingredients together in small bowl.

2. Marinate chicken: put meat and 1/2 C dressing in medium bowl and let sit 30 minutes at room temperature.  If using bamboo skewers, soak in water 30 minutes.  Add enough water (2-4 tbsp) to the remaining dressing to thin slightly, then chill. Prepare grill for medium heat (350-450).

3. Assemble Kebabs: thread 1 peach wedge and 2 chicken chunks onto skewer, repeat, ending with final peach wedge.

4: Cook: oil cooking grate, using tongs and oiled paper towels.  Grill kebabs, covered until browned and chicken is cooked through, about 12 minutes, turning once with spatula.

5. Make Salad.  Arrange arugula on plate and sprinkle with onion and parsley.  Lay kebab next to each salad and serve with remaining dressing.

My rendition on the above:

Follow steps 1 & 2.

Heat 1 tbsp olive oil in skillet over medium-high heat on stove-top. Place marinated chicken with marinade and red onion in hot skillet and cook for 5 minutes, stirring every so often to avoid sticking.  Cover and reduce heat to medium, continuing to cook for another 5 minutes until chicken is cooked through, removing lid every 2-3 minutes to give a stir. Remove lid and continue cooking until browned and chicken is cooked through.  If using stainless steel, the marinade will start to stick to the pan, it will look like it will never come off, but it will!

Heat a separate small skillet over medium heat.  Add sliced peaches and cook until warmed through.

Combine cooked chicken mixture and peaches in larger skillet.

Toss greens (any of your choosing, I like red or green leaf) in desired amount of remaining dressing. Spoon hot chicken/peach mixture over lettuce.  Add a little avocado and extra chives.