Ginger Chicken Salad with Peaches on Baby Spinach with Ginger Vinaigrette or Orange Vinaigrette

Recipe courtesy of Carol Williams Catering.


  • 1 pound boneless chicken breasts
  • 1 teaspoon kosher salt
  • 3 tablespoons fresh ginger, peeled and chopped; divided
  • 4 ripe peaches, peeled and sliced
  • ½ cup fat free plain yogurt (Stoneyfield is best)
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh parsley, minced
  • 1 pound baby spinach, washed and dried
  • Ginger vinaigrette
  • Orange vinaigrette


  1. Place chicken breasts, salt and 2 tablespoons ginger in medium saucepan. Cover with cold water. Chicken should be completely covered. Bring just to a boil, reduce heat and simmer approximately 10 minutes. Chicken should be cooked through. Allow to cool. Cube and refrigerate.
  2. Mix yogurt, mayonnaise, parsley and remaining 1 tablespoon ginger in a bowl. Add chicken and mix thoroughly.
  3.  Divide spinach among four plates, top with chicken salad and garnish with peach slices. Dress with ginger or orange vinaigrette and serve.

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