Chicken skewers with bean salad and pesto
1/4 cup plain low-fat yogurt
2 tablespoons pine nuts
1 small clove garlic
2 1/4 cups fresh parsley leaves
1/4 cup plus 2 tablespoons olive oil
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
1/2 small head radicchio, thinly sliced (about 1 cup)
1 tablespoon white wine vinegar
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Prep. Time → 30 min
Cook Time → 10 min
1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.
2. Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.
3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.
Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes.
4. Serve with the pesto and the bean salad.
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