2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup pareve Tofutti sour cream
2 teaspoons minced garlic
¼ cup chopped chives
1 teaspoon kosher salt
1 teaspoon pepper
1 pound boned, skinned chicken breast halves (4 to 6), cut into 1-inch chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 ounces baby arugula (about 3 qts. Very loosely packed)
¼ cup thinly sliced red onion
½ cup flat-leaf parsley leaves
Make dressing; whisk ingredients together in a small bowl.
Marinate chicken: put meat and ½ cup dressing in a medium bowl. Let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tablespoons) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).
Assemble kebabs: thread 1 peach wedge and 2 chicken chunks onto skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.
Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
Make salad: arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.