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Almond Chicken Salad With Ginger Marinade

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 42491
cook method: outdoor grill, oven, stovetop

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1 cup prepared Italian salad dressing
2 teaspoons low sodium soy sauce
1 teaspoon minced fresh ginger root
1/4 teaspoon ground ginger


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.

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557 calories, 37 grams fat, 26 grams carbohydrates, 33 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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