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Almond Chicken Salad With Ginger Marinade

Type: Chicken, Poultry
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 cup 237mlPrepared Italian salad dressing
2 teaspoons 10mlLow sodium soy sauce
1 teaspoon 5mlMinced fresh ginger root (or 1/4 teaspoon ground ginger)
  Chicken Salad
4   Boneless skinless chicken breast halves
8 cups 880g / 31ozTorn mixed salad greens
1/4 cup 4g / 0.1ozChopped fresh cilantro - optional
1/4 cup 15g / 0.5ozDiagonally sliced green onions
5   Fresh California peaches - divided
1/4 cup 23g / 0.8ozToasted sliced almonds
2 tablespoons 30mlToasted sesame seeds - optional

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.

SUMMER FARE - (cookbooklet by mail) - Send $2.00 check or money order to - California Tree Fruit Agreement, "Summer Fare", Dept. PDC, P.O. Box 255383, Sacramento, CA 95865-5383 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest


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