Grilled Apple BBQ Chicken Skewers with Snap Pea, Lime & Radish Salad

Directions

1. 1. If using wooden skewers, soak 4–6 skewers in water until ready to use.
2. 2. Wash and dry all fresh produce.
3. 3. Peel, core, and quarter the apple; rough chop and place in a blender.
4. 4. Add ketchup, water, soy sauce, vinegar, sugar, Worcestershire, and spices to the blender; blend on high until the sauce is smooth, thinning with water 1 tablespoon at a time if needed; set aside.
5. 5. Pat the chicken dry and slice into 1-inch strips; thread onto skewers and place on a plate. (If you don’t have skewers, you can cook the chicken directly on the grill pan.)
6. 6. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
7. 7. While heating, brush the skewers with half of the sauce and reserve the rest for later.
8. 8. When hot, brush the pan with oil, add the skewers, and grill, turning occasionally, until the chicken is cooked through, about 8–10 minutes; remove from heat and brush with the remaining sauce.
9. 9. In a medium bowl, juice the lime and whisk in the oil, mayo, salt, and pepper to make the dressing.
10. 10. Slice the shallot into thin half-moons and add to the dressing.
11. 11. Halve the snap peas, trim the radishes, and thinly slice them; add to the bowl with the dressing.
12. 12. Strip cilantro leaves from the stems, mince the leaves, and fold into the salad; divide the chicken and salad between plates for serving.