Grilled Chicken and Peach Kebab Salad

Ingredients

• 10 ounce baby arugula loosely packed ( 3 qts. very )
• 0.3 cup chives chopped
• 2 teaspoons dijon mustard 
• 0.5 cup flat parsley 
• 2 teaspoons garlic minced
• 1 teaspoon kosher salt 
• 1 cup yogurt plain low-fat
• 0.3 cup mayonnaise 
• 2 lbs peaches peeled cut into 8 wedges
• 1 teaspoon pepper 
• 0.3 cup onion red thinly sliced
• 8 servings the dressing 
• 2 pounds chicken breast halves cut into 1-in. chunks (4 to 6)
• 8 servings frangelico 
• 8 servings frangelico 

Equipment

• bowl
• paper towels
• whisk
• grill
• spatula
• skewers
• tongs

Directions

1. Whisk ingredients together in a small bowl.
2. Marinate chicken: Put meat and 1/2 cup dressing in a medium bowl; let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes.
3. Add enough water (2 to 4 tbsp.) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350 to 450).
4. Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.
5. Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
6. Make salad: Arrange arugula on plates and sprinkle with onion and parsley.
7. Lay a kebab next to each salad and serve with remaining dressing.