This main-dish salad is summer eating at its very best. The fruity dressing balances the peppery bite of watercress. Grilled peaches add a summery touch. Plus, it’s high in protein and packed with good carbs.
- prep 20 min cook 12 min
Healthy Cooking Tip
Look for unsweetened peach nectar in the natural foods section of your supermarket or in a natural foods store. Check to make sure that the juice has not been sweetened with high-fructose corn syrup.
- Marinade and Dressing
- 1/3 cup unsweetened peach or apricot nectar (see Tip) or juice
- 3 tablespoons canola oil
- 4 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 2 slices (1/4″ thick) fresh ginger, peeled and crushed
- 1 clove garlic, crushed and peeled
- 1/4 teaspoon crushed red pepper
- Chicken and Salad
- 1 pound boneless skinless chicken breasts, trimmed
- 2 teaspoons canola oil
- 2 peaches, peeled, pitted, and halved
- 1 small red onion, cut into 1/2″-thick slices
- 6 cups trimmed watercress sprigs, washed and dried
- Calories: 294
- Fat: 16 g
- Saturated Fat: 2 g
- Cholesterol: 63 mg
- Sodium: 167 mg
- Carbs: 14 g
- Protein: 25 g
- Fiber: 2 g
How to make it 32 minutes, plus marinating time
Nutritional Information(per serving)
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