Chicken Kabob Salad With Peach Chutney
|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.
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.