Grilled Chicken Pesto Potato Salad (Kabobs)

Grilled Chicken Pesto Potato Salad (Kabobs)

1 lb. washed baby potatoes (about 24 1.25" diameter potatoes)

1 tsp. salt for boiling potatoes

1 lb. boneless, skinless chicken breast

1/2 cup pesto, jarred or homemade

1/3 cup low-fat plain yogurt

3/4 tsp. salt

1/2 tsp. black pepper

1 small onion, chopped into 1" bite size pieces

1 pint grape tomatoes

1 tbsp. lemon juice

12 -14 wooden or metal skewers

Place potatoes in pan and add enough water to cover them by an inch. Add salt. Bring water to a boil. Cook for about 10 minutes or until you can insert and pull out a pointed knife with a little resistance. Drain. Allow to cool.

Cut chicken into approximately 1" chunks. In a large zip lock bag, add pesto, yogurt, salt, pepper, and lemon juice. Massage bag to combine mixture. Add chicken, onion, potatoes, and grape tomatoes. Massage again. Chill for 2 hours to overnight.

If using wooden skewers, completely submerge in a bowl of water for at least 30 minutes before skewering. When ready to grill, place the marinated content on skewers.

Grease rungs on grill. Preheat on high. Grill skewers, covered, for 8 - 10 minutes, flipping skewers over halfway through. The cooking time will depend on how thick your chicken is cut. Done when chicken is no longer pink inside. Makes about 12 skewers, depending on how much each skewer is filled.