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Meat/Fish: Almond Chicken Salad w/ Ginger Marinade

Source of Recipe

fooddownunder.com


List of Ingredients

MARINADE
1 cup Prepared Italian salad dressing
2 tsp Low sodium soy sauce
1 tsp Minced fresh ginger root (or 1/4 teaspoon ground ginger)

CHICKEN SALAD
4 Boneless skinless chicken breast halves
8 cup Torn mixed salad greens
1/4 cup Chopped fresh cilantro optional
1/4 cup Diagonally sliced green onions
5 x Fresh California peaches divided
1/4 cup Toasted sliced almonds
2 tbl Toasted sesame seeds optional


Recipe

* 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.