Crispy Peach Chicken Salad

Health score
37%
Crispy Peach Chicken Salad
45 min.
5
256kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s as delicious as it is nutritious? Introducing the Crispy Peach Chicken Salad, a delightful combination of flavors and textures that will tantalize your taste buds and leave you feeling satisfied. This vibrant salad features tender, juicy chicken strips coated in a crispy panko crust, perfectly complemented by the sweetness of peach salsa and the freshness of baby spinach.

In just 45 minutes, you can whip up this mouthwatering meal that serves five, making it perfect for family gatherings or meal prep for the week ahead. With only 256 calories per serving, this dish is not only a feast for the senses but also a guilt-free option for those looking to maintain a healthy lifestyle. The balance of protein, healthy fats, and carbohydrates ensures that you’ll have the energy to power through your day.

Whether you’re enjoying it as a main course for dinner or a hearty lunch, the Crispy Peach Chicken Salad is sure to impress. The combination of creamy Greek yogurt, zesty soy sauce, and aromatic garlic in the marinade infuses the chicken with incredible flavor, while the crunchy panko adds a satisfying crunch. Top it all off with a generous scoop of peach salsa, and you have a dish that’s not only visually stunning but also bursting with flavor. Get ready to indulge in a salad that’s anything but ordinary!

Ingredients

  • oz baby spinach fresh washed
  • 0.5 cup flour whole wheat
  • cloves garlic chopped
  • oz greek yogurt yoplait®
  • tablespoons soy sauce reduced-sodium
  • cup panko bread crumbs plain crispy
  • cups salsa 
  • lb chicken breast boneless skinless (1-inch)
  • teaspoon thyme leaves dried

Equipment

  • baking sheet
  • oven
  • aluminum foil
  • ziploc bags

Directions

  1. Heat oven to 425F. Line cookie sheet with foil.
  2. Place rack on foil; spray rack with cooking spray.
  3. In resealable gallon-size food-storage plastic bag, mix yogurt, soy sauce and garlic.
  4. Place chicken strips in bag; seal, and squeeze bag to coat chicken. Refrigerate.
  5. In another resealable gallon-size food-storage plastic bag, mix flour, thyme and bread crumbs.
  6. 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.
  7. Bake 15 to 20 minutes or until chicken is no longer pink in center. Cool 5 minutes while assembling salad.
  8. Divide spinach among 4 salad plates. Spoon 1/2 cup peach salsa over each; top each with 4 pieces chicken.
  9. Serve immediately.

Nutrition Facts

Calories256kcal
Protein44.63%
Fat13.02%
Carbs42.35%

Properties

Glycemic Index
21.4
Glycemic Load
0.29
Inflammation Score
-10
Nutrition Score
29.974782741588%

Flavonoids

Apigenin
0.01mg
Luteolin
0.43mg
Kaempferol
2.17mg
Myricetin
0.14mg
Quercetin
1.37mg

Nutrients percent of daily need

Calories:256.2kcal
12.81%
Fat:3.77g
5.81%
Saturated Fat:0.8g
4.97%
Carbohydrates:27.61g
9.2%
Net Carbohydrates:23.04g
8.38%
Sugar:6.05g
6.73%
Cholesterol:59.76mg
19.92%
Sodium:1145.32mg
49.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.1g
58.2%
Vitamin K:169.9µg
161.81%
Vitamin A:3737.97IU
74.76%
Selenium:44.32µg
63.31%
Vitamin B3:12.42mg
62.12%
Manganese:1.09mg
54.59%
Vitamin B6:1.04mg
52.03%
Phosphorus:362.25mg
36.22%
Potassium:938.63mg
26.82%
Folate:97.32µg
24.33%
Magnesium:96.76mg
24.19%
Vitamin B2:0.37mg
21.8%
Vitamin B1:0.31mg
20.66%
Fiber:4.57g
18.28%
Vitamin B5:1.81mg
18.05%
Vitamin C:13.64mg
16.53%
Iron:2.91mg
16.15%
Vitamin E:2.26mg
15.05%
Calcium:136.85mg
13.68%
Copper:0.23mg
11.54%
Zinc:1.65mg
11.02%
Vitamin B12:0.46µg
7.69%