| MARINADE | | 1 cup Prepared Italian salad dressing | | 2 tsp Low sodium soy sauce | | 1 tsp Minced fresh ginger root | | (or 14 teaspoon ground ginger) | | CHICKEN SALAD | | 4 x 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 |
| | 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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