Crispy Peach Chicken Salad

Try this delicious main dish salad full of peachy flavor and crispy chicken!

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  • prep time 20 min
  • total time 45 min
  • ingredients 10
  • servings 5
 

Ingredients

1
container (6 oz) Yoplait® Greek 100 peach yogurt
2
tablespoons reduced-sodium soy sauce
2
cloves garlic, chopped
1
lb boneless skinless chicken breasts, cut crosswise into 16 (1-inch) strips
1/2
cup Gold Medal™ whole wheat flour
1
teaspoon dried thyme leaves
1
cup Progresso™ plain panko crispy bread crumbs
Cooking spray
1
bag (6 oz) washed fresh baby spinach leaves
2
cups peach salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with foil. Place rack on foil; spray rack with cooking spray.
  • 2 In resealable gallon-size food-storage plastic bag, mix yogurt, soy sauce and garlic. Place chicken strips in bag; seal, and squeeze bag to coat chicken. Refrigerate.
  • 3 In another resealable gallon-size food-storage plastic bag, mix flour, thyme and bread crumbs. Remove chicken from yogurt marinade a few pieces at a time, scraping off excess yogurt mixture, and place in bag of bread crumb mixture. Toss chicken to coat evenly; place on rack on cookie sheet. Spray chicken lightly with cooking spray.
  • 4 Bake 15 to 20 minutes or until chicken is no longer pink in center. Cool 5 minutes while assembling salad.
  • 5 Divide spinach among 4 salad plates. Spoon 1/2 cup peach salsa over each; top each with 4 pieces chicken. Serve immediately.
  • 1 Heat oven to 425°F. Line cookie sheet with foil. Place rack on foil; spray rack with cooking spray.
  • 2 In resealable gallon-size food-storage plastic bag, mix yogurt, soy sauce and garlic. Place chicken strips in bag; seal, and squeeze bag to coat chicken. Refrigerate.
  • 3 In another resealable gallon-size food-storage plastic bag, mix flour, thyme and bread crumbs. Remove chicken from yogurt marinade a few pieces at a time, scraping off excess yogurt mixture, and place in bag of bread crumb mixture. Toss chicken to coat evenly; place on rack on cookie sheet. Spray chicken lightly with cooking spray.
  • 4 Bake 15 to 20 minutes or until chicken is no longer pink in center. Cool 5 minutes while assembling salad.
  • 5 Divide spinach among 4 salad plates. Spoon 1/2 cup peach salsa over each; top each with 4 pieces chicken. Serve immediately.

EXPERT TIPS

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Expert Tips

Don't feel like salad? These chicken tenders are delicious on their own. Create your own dipping sauce for a new twist.

Did you know salsa makes a delicious and lower fat salad dressing than most dressings that are full of oil?

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
270mg
270%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
12g
12%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
35%;
Calcium
8%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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