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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Prepared Italian salad dressing

  2. 2 teaspoons 10ml Low sodium soy sauce

  3. 1 teaspoon 5ml Minced fresh ginger root (or 1/4 teaspoon ground ginger) Chicken Salad

  4. 4 Boneless skinless chicken breast halves

  5. 8 cups 880g / 31oz Torn mixed salad greens

  6. 1/4 cup 4g / 0.1oz Chopped fresh cilantro - optional

  7. 1/4 cup 15g / 1/2oz Diagonally sliced green onions

  8. 5 Fresh California peaches - divided

  9. 1/4 cup 23g / 0.8oz Toasted sliced almonds

  10. 2 tablespoons 30ml Toasted sesame seeds - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Marinade: In zip-top plastic bag, combine salad dressing, soy sauce, and ginger. Add chicken; close bag securely, turning to coat well. Refrigerate 30 minutes. For Salad: Arrange greens on serving plates. Sprinkle with cilantro. Top with green onions. Slice 3 peaches and arrange on lettuce. Remove chicken from marinade, reserving marinade. Grill or broil chicken until browned and cooked through, basting occasionally with marinade. Halve remaining 2 peaches; baste with marinade and grill about 5 minutes. Slice chicken breasts and arrange chicken and grilled peaches on lettuce. In small saucepan, bring remaining marinade to a boil (this can be done on the grill, if desired). Add almonds and sesame seeds. Pour over salads and serve immediately. This recipe serves 4.

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