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Chicken Kabob Salad With Peach Chutney Recipe
|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|
Serving size: Complete recipe
Calories 2185 Calories from Fat 21
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 148.6 mg6.2%
Total Carbohydrates 556 g185.2%
Dietary Fiber 18.4 g73.7%
Sugars 489.6 g
Protein 13 g25.9%
Vitamin A 29.9% Vitamin C 95%
Calcium 52.9% Iron 49.6%
*Based on a 2000 Calorie diet
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.