Sesame Chicken Kabob Salad

Sesame Chicken Kabob Salad

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  • Makes: 4 servings
  • Prep 30 mins
  • Grill 10 mins
  • Carb Grams Per Serving: 19


  • 4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
  • 16 fresh pineapple chunks (1 cup)
  • 1 medium yellow sweet pepper, cut into 1-inch pieces
  • 3 tablespoons rice vinegar or white wine vinegar
  • 2 tablespoons water
  • 1 tablespoon salad oil
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon dry mustard
  • 1 tablespoon plum sauce or chili sauce
  • 2 cups chopped red cabbage
  • 2 cups chopped bok choy or iceberg lettuce
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup sliced radish


  1. Cut each chicken breast half into four lengthwise strips. On eight 6-inch skewers, alternately thread chicken, pineapple, and sweet pepper. (If using wooden skewers, soak in water for 30 minutes before using.)
  2. For dressing: In screw-top jar, combine vinegar, the water, salad oil, soy sauce, sesame oil, and dry mustard. Cover and shake well. Remove 2 tablespoons of the dressing. Cover and chill remaining dressing until needed. In small bowl, stir together the 2 tablespoons reserved dressing and plum sauce. Brush over kabobs.
  3. Grill kabobs on rack of uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.
  4. In medium bowl, combine cabbage, bok choy, mushrooms, and radish. Divide mixture among dinner plates. Top with kabobs. Shake dressing; drizzle over salads. Makes 4 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 290 cal., 8 g total fat (1 g sat. fat), 82 mg chol., 390 mg sodium, 19 g carb. (3 g fiber, 11 g sugars), 36 g pro.

Diabetic Exchanges

Vegetables (d.e): 1.5; Fruit (d.e): 0.5; Lean Meat (d.e): 4.5; Fat (d.e): 1.5