Flatten chicken tenderloins slightly with a mallet or
small frying pan. Marinate the chicken in 1 1/2 cups
of the dressing in the refrigerator for 2-4 hours. Set
aside the remaining cup of dressing.
Preheat the grill to medium-high.
Carefully thread the chicken tenderloins onto the
bamboo skewers (about 3 ounces of chicken per
skewer). Grill the skewers evenly on all sides for 4-6
minutes, or until the internal temperature is 165°F.
As you grill, brush the skewers with the remaining
1 cup of dressing.
Squeeze lemon over the skewers and sprinkle with
parsley. Serve each person 2 skewers accompanied
with 1/2 cup couscous salad. Makes 8 servings.
Brands may vary by region; substitute a similar product.
3 pounds Kirkland
2 1/2 cups Rikki’s*
Gourmet Yogurt Ranch
16 bamboo skewers,
soaked in cold water
1 fresh lemon, cut in half
1/4 cup chopped fresh
parsley or other herbs
1 1 1/2-pound container
Shrimp Couscous Salad
Grilled Yogurt Ranch Chicken Satay
with Mediterranean Couscous
Rikki Rikki/Sandridge Foods/Kirkland Signature
1 tablespoon olive oil
4 Kirkland Signature/
Perdue* Fit & Easy
2 cups chopped fresh
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and ground pepper
1/2 cup shredded Italian
cheese blend or
1/3 cup chopped pitted
Pasta, for serving
Heat oil in a large nonstick skillet over medium heat.
Add chicken and cook for 3-4 minutes per side, until
browned. Add tomatoes, basil, oregano, and salt and
pepper to taste. Reduce the heat to medium-low,
cover and simmer for 10-15 minutes, or until a meat
thermometer inserted in the center registers 165°F.
To serve, sprinkle with cheese and olives. Serve with
pasta, if desired. Makes 4 servings.
* Brands may vary by region; substitute a similar product.