Low Gi Chicken Kebabs With Pear Salsa

From the GI news blog. It's quite a tasty meal, when I'm lazy I'll just throw it all together and make a big salad.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• Kebabs

• 3  teaspoons  sesame oil
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 800  g skinless chicken breasts

• Pear salsa

• 2  pears, washed and finely diced
• 1⁄2 red onion, finely chopped
• 1  stalk celery, finely diced

• Dressing

• 1  tablespoon  chopped chives
• 2  tablespoons lemon juice
• 2  teaspoons Dijon mustard
• 1⁄2 avocado, peeled and stone removed
• 3⁄4 cup water

• To serve

• 3 1⁄2 ounces lettuce leaves

Directions

1. Combine the sesame oil, coriander and cumin in a bowl. Cut the chicken into 1 inch pieces and toss in the marinade mix. Thread onto 8 skewers and heat a barbecue or grill. Cook the kebabs over medium heat, turning occasionally, for 6–8 minutes or until cooked through. Loosely cover and keep warm while you prepare the salsa.
2. For the salsa, combine the pears, onion and celery in a bowl. For the dressing, place the chive, lemon juice, mustard, avocado and water in a food processor and blend until smooth.
3. Place an equal amount of lettuce leaves on each serving plate, top with the kebabs (allow 2 per person), drizzle with the dressing and serve with the pear salsa.