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Crispy Peach Chicken Salad

  • Prep 20 min
  • Total 45 min
  • Ingredients 10
  • Servings 5

Ingredients

1
container (6 oz) Yoplait® Greek 100 protein 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
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

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

Directions

  • 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.

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

Rate and Comment

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