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Sesame Chicken Kabob Salad

Makes: 4 servings
Prep 30 mins Grill 10 mins
Sesame Chicken Kabob Salad
Ingredients
  • 4  medium skinless, boneless chicken breast halves (1 pound total)
  • 16  fresh pineapple chunks (1 cup)
  • 1  yellow sweet pepper, cut into 1-inch pieces
  • 3  tablespoons  rice vinegar or white wine vinegar
  • 2  tablespoons  water
  • 1  tablespoon  olive oil or cooking oil
  • 1  tablespoon  soy sauce
  • 1  teaspoon  toasted sesame oil
  • 1/2  teaspoon  dry mustard
  • 1  tablespoon  bottled plum sauce or bottled chili sauce
  • 2  cups  chopped red cabbage
  • 2  cups  chopped bok choy or mixed greens
  • 16 - 24  snow pea pods, tips and strings removed
  • 1/2  cup  sliced fresh mushrooms
Directions

1. Cut each chicken breast half into four lengthwise strips. On each of eight 6-inch skewers, thread 2 chicken strips, 2 pineapple chunks, and 2 sweet pepper pieces.

2. For dressing, in a screw-top jar combine vinegar, water, salad oil, soy sauce, sesame oil, and dry mustard. Cover and shake well. Reserve 2 tablespoons of the dressing. Cover remaining dressing; chill until needed.

3. In a small bowl combine the 2 tablespoons reserved dressing and plum sauce. Brush over kabobs.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink, turning once halfway through grilling. (For a charcoal grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)

5. Combine the red cabbage and bok choy; divide greens among 4 dinner plates. Top with kabobs, pea pods, and mushrooms. Shake chilled dressing; drizzle over salad. Makes 4 servings.

Nutrition Facts (Sesame Chicken Kabob Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 229,
  • Fat, total (g) 8,
  • chol. (mg) 59,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • fiber (g) 3,
  • pro. (g) 24,
  • vit. C (mg) 71,
  • sodium (mg) 332,
  • Vegetables () 1,
  • Fruit () 1,
  • Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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