Chicken Skewers With Bean Salad and Pesto

Ingredients

• 1/4  cup  plain low-fat yogurt
• 2  tablespoons  pine nuts
• 1  small clove garlic
• 2 1/4  cups  fresh parsley leaves
• 1/4  cup  plus 2 tablespoons olive oil
• kosher salt and black pepper
• 1  15-ounce can cannellini beans, rinsed
• 1/2  small head radicchio, thinly sliced (about 1 cup)
• 1  tablespoon  white wine vinegar
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 2-inch pieces

Directions

1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.
2. Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.
3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.
4. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.