ALMOND CHICKEN SALAD WITH GINGER MARINADE

FOR THE MARINADE:
1 cup prepared Italian salad dressing
2 teaspoons low sodium soy sauce
1 teaspoon minced fresh ginger root or 1/4 teaspoon ground ginger
FOR THE 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 use
1/4 cup toasted sliced almonds
2 tablespoons toasted sesame seeds (optional)

TO PREPARE THE 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.

TO PREPARE THE 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.

Servings: 4
Source: California Tree Fruit Agreement