Ingredients
2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 peaches, pitted and chopped
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 small jalapeno, seeds removed and finely chopped
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced red onion
1 Pinch kosher salt
4 cups baby arugula
Preparation
Place chicken pieces in a shallow dish and toss with olive oil, lime juice, brown sugar, chili powder, salt and pepper. Let chicken marinate 30 minutes.
To prepare salsa, in a small bowl, toss together chopped peaches, lime juice, chopped jalapenos, red pepper, red onion and a pinch of salt to taste. Cover and set aside until ready to serve.
Preheat a lightly oiled grill to medium-high heat and thread chicken pieces onto skewers. Discard any remaining marinade. Grill skewers for 10-15 minutes, turning after 8 minutes until juices run clear and chicken is cooked through.
To serve, place skewers over a bed of arugula and top skewers with peach salsa.
