Crispy Peach Chicken Salad

By barbgreenfield

Ingredients

• 1 5.3 oz. container Yoplait® Greek 100 peach yogurt
• 2 Tbs. soy sauce
• 2 cloves garlic, chopped
• 1 lb. boneless skinless chicken breasts, cut into 1 inch strips
• 1/2 C.whole wheat flour
• 1 tsp.thyme leaves
• 1 C. bread crumbs
• Cooking spray
• 6 oz. spinach leaves
• 2 C. peach salsa

Preparation

Step 1

Heat oven to 425 degrees. Line cookie sheet with foil. Place rack on foil; spray rack with cooking spray.

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.

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.

Bake 15 to 20 minutes or until chicken is no longer pink in center. Cool 5 minutes while assembling salad.

Divide spinach among 4 salad plates. Spoon 1/2 cup peach salsa over each; top each with 4 pieces chicken. Serve immediately.