=== 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 California peaches ; divided
1/4 cup Toasted sliced almonds
2 tablespoon 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. This recipe serves 4.