Crispy Peach Chicken Salad

(1)
  1 reviews
  • 20 min prep time
  • 45 min total time
  • 10 ingredients
  • 5 servings

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

Directions

  1. 1 Heat oven to 425°F. Line cookie sheet with foil. Place rack on foil; spray rack with cooking spray.
  2. 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. 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. 4 Bake 15 to 20 minutes or until chicken is no longer pink in center. Cool 5 minutes while assembling salad.
  5. 5 Divide spinach among 4 salad plates. Spoon 1/2 cup peach salsa over each; top each with 4 pieces chicken. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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