Filed Under: Chicken, Child, Lunch, Pregnancy, School Lunch, snack, Starter, Under 20 Mins

Chicken Waldorf Sandwich Kebob with Yogurt Dip

Kids will love these colourful sandwiches on a stick. Simple to make for lunches, but fun enough to serve at a child's birthday party for no-mess dining

August 29th, 2007

Recipe by Paula Bowman

8 servings
Prep Time
25 minutes
  • ½ cup plain yogurt
  • 2 tbsp honey
  • 2 tbsp lemon juice plus 2 tsp lemon juice for apples
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tbsp olive oil
  • 2 unpeeled Granny Smith apples, cored
  • 4 cups of 1-inch cubed raisin focaccia bread (or regular raisin bread)
  • Celery stalks, cut diagonally into bite-sized slices
  • 16 seedless red grapes
  • 8 wooden skewers
  1. Mix yogurt, honey and 1 tablespoon lemon juice together in a bowl; season with salt and pepper. Cover and refrigerate until ready to use.

  2. Season chicken breasts with salt and pepper. Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook 10 to 12 minutes, turning once, until no longer pink inside. Transfer to a plate and let cool. Cut each breast into 1-inch cubes; set aside.

  3. Cut each apple into 12 wedges and toss in 2 teaspoons lemon juice. Thread reserved chicken and bread onto skewers, alternating apple, celery and grapes. Serve with reserved yogurt mixture for dipping.

Nutrients Per Serving

1 kebob with dip: 237 calories, 6.3 g fat, 58.0 mg calcium, 152 mg sodium, 24.1 g carbs, 1.8 g fibre, 21.9 g protein; excellent source of niacin and vitamin B6; good source of folate and vitamin B12.

Chicken Waldorf Sandwich Kebob with Yogurt Dip
Photography by Michael Alberstat