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Almond Chicken Salad With Ginger

Marinade:
1 cup store bought Italian salad dressing
2 teaspoons soy sauce
1 teaspoon minced fresh ginger root or 1/4 teaspoon ground ginger

Salad:
4 boneless skinless chicken breast halves
8 cups torn mixed salad greens
1/4 cup chopped fresh cilantro or parsley; optional
1/4 cup diagonally sliced green onions
5 fresh peaches, cut in half and pitted
1/4 cup toasted sliced almonds
2 tablespoon toasted sesame seeds; optional

For Marinade: In resealable plastic bag, combine the 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 and the chopped green onions. Remove the chicken from the marinade, reserving marinade. Grill or broil chicken until browned and cooked through, basting occasionally with marinade. When the chicken is done remove it from the grill and let cool for about 7 or 8 minutes. “While chicken is cooling brush peach halves with marinade and grill for about five 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). Add almonds and sesame seeds.  Pour the sauce the over salads and serve immediately.