Wednesday, October 3, 2012

Chicken Salad Skewers

Are ya'll sick of hearing about this shower yet? No... you can't get enough of a party you didn't attend, huh? Good thing I've still got recipes to share. We'll continue livin' the dream together my friends. Livin. The. Dream. 

Okay, I feel like every shower I ever go to -- be it baby or wedding -- there's chicken salad. What is it about this tasty dish on a croissant that makes it scream "ladies who lunch"?? Seriously! I have a vagina and a beautifully wrapped gift... I MUST love chicken salad. Well I'm not one to completely muck with tradition, but I did want to find a new way to enjoy this favorite. Plus I like meat on a stick. 

Enter grilled chicken salad skewers. A creamy yogurt marinade makes it feel chicken salad-y, but grilled chicken and bites on a skewer lend creative freshness. 

The marinade is just a few ingredients -- plain greek yogurt, basil, parsley and lemon juice. You'll reserve at least one cup for your dipping sauce later. This marinade adds flavor and the yogurt really tenderizes the chicken.

How Love and Lemons is this photo? Who knew my Grammie's old kitchen table was so blog-forward.

After marinating overnight, load up the chicken onto pre-soaked skewers. Thank your friends for taking pictures while your hands are covered in raw chicken yogurt.

Grill over medium-high, direct heat until they release easily.

Pop-on a red grape and celery chunk to finish and don't forget the reserved dipping sauce for extra chicken salad flare.

Chicken Salad Skewers
3lbs boneless, skinless chicken breast
4 cups plain Greek yogurt
1 bunch parsley, chopped
1 cup basil, chopped
Juice of one lemon
Red grapes
Celery, but in 1-inch chunks

Rinse and pat dry chicken before slicing into 2-inch strips. In a large bowl, combine yogurt, basil, parsley, lemon and S&P. Reserve 1-1 1/2 cups of marinate for dipping sauce. Toss chicken in remaining marinate and seal in a large zip-top bag. Marinate overnight.

Soak wooden skewers in water for 15 minutes. Skewer chicken, one per stick. Place on a preheated grill and cook over medium-high direct heat for 7-8 minutes, or until chicken is cooked through (may depend on how thickly they were sliced).

When ready to serve, skewer red grapes and celery on each stick. Serve with remaining dipping sauce.

Note: Chicken can be grilled one day ahead of serving.

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