Almond Chicken Salad with Ginger Marinade
Author: Kitchens
  • Marinade:
  • 1 Cup prepared Italian salad dressing
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon minced fresh ginger root (or 1/4 teaspoons ground ginger)
  • Chicken SALAD
  • 4 boneless skinless chicken breast halves
  • 8 Cups torn mixed salad greens
  • 1/4 Cup chopped fresh cilantro; optional
  • 1/4 Cup diagonally sliced green onions
  • 5 fresh California peaches; divided
  • 1/4 Cup toasted sliced almonds
  • 2 Tablespoons toasted sesame seeds; optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Recipes at