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Crispy Peach Chicken Salad

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Prep 20 min
Total 45 min
Servings 5

Try this delicious main dish salad full of peachy flavor and crispy chicken! MORE+ LESS-

By Betty Crocker Kitchens

November 30, 2016

Ingredients

container (6 oz) Yoplait® Greek 100 protein peach yogurt

tablespoons reduced-sodium soy sauce

cloves garlic, chopped

lb boneless skinless chicken breasts, cut crosswise into 16 (1-inch) strips

1/2

cup Gold Medal™ whole wheat flour

teaspoon dried thyme leaves

cup Progresso™ plain panko crispy bread crumbs

Cooking spray

bag (6 oz) washed fresh baby spinach leaves

cups peach salsa

Steps

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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

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?

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 370mg; 15%
Potassium: 600mg; 17%
Total Carbohydrate: 41g; 14%
Dietary Fiber 3g 15% Sugars 12g
Protein: 29g

% Daily Value*:

Vitamin A: 90%; 90%
Vitamin C: 50%; 50%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;