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Chicken Kabob Salad With Peach Chutney

Kebab.King's picture
  Peeled chopped peach 2 Cup (32 tbs)
  Candied ginger 1 1⁄2 Tablespoon, chopped
  Dark raisins 1 Cup (16 tbs)
  Lime 1⁄2 , thinly sliced
  Red onion 1 , thinly sliced
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), peeled, minced
  Dry mustard 1 Teaspoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon

To make chutney, combine all ingredients in a medium-heavy saucepan.
Simmer for 25 minutes, stirring often, until mixture is blended and thick.
Place cooled chutney in a covered container and refrigerate.
Toss lettuce, peaches, and onions in a large bowl.
Mix dressing ingredients in a small bowl.
Toss dressing with salad and divide onto 4 plates.
Set aside.
Thread chicken, cucumber, and bananas onto skewers.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill for about 8 to 10 minutes, turning once, until chicken is cooked through.

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