Almond Chicken Salad With Ginger Marinade

Recipe Ingredients

		Marinade
1 cup	237ml	Prepared Italian salad dressing
2 teaspoons	10ml	Low sodium soy sauce
1 teaspoon	5ml	Minced fresh ginger root (or 1/4 teaspoon ground ginger)
		Chicken Salad
4		Boneless skinless chicken breast halves
8 cups	880g / 31oz	Torn mixed salad greens
1/4 cup	4g / 0.1oz	Chopped fresh cilantro - optional
1/4 cup	15g / 0.5oz	Diagonally sliced green onions
5		Fresh California peaches - divided
1/4 cup	23g / 0.8oz	Toasted sliced almonds
2 tablespoons	30ml	Toasted 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.

Source:
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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