Grilled Chicken and Peach Kebab Salad Recipe – Sunset Magazine

Ingredients

• 2 teaspoons Dijon mustard
• 1/4 cup mayonnaise
• 1 cup plain low-fat yogurt
• 2 teaspoons minced garlic
• 1/4 cup chopped chives
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• Kebabs
• 2 pounds boned, skinned chicken breast halves (4 to 6), cut into 1-in. chunks
• 3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
• 10 ounces baby arugula (about 3 qts. very loosely packed)
• 1/4 cup thinly sliced red onion
• 1/2 cup flat-leaf parsley leaves