***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 ***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 peaches, divided 1/4 cup toasted sliced almonds 2 tablespoons 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.