Use your choice of stone fruit (peaches, plums, nectarines or cherries), they all work wonderfully combined with chicken and mixed greens. The sweet and sour flavor of stone fruit is many times the base of duck sauce, served in its raw state, with juicy chicken results in a more modern and fresh take on duck sauce chicken.
In a small bowl, combine soy sauce with sesame oil. Place 2 tablespoons of mixture in a small bowl and set aside.
Brush mixture over chicken. Roast at 400°F for 25 minutes. Remove from oven and cool. Thinly slice chicken and set aside.
In a large bowl, whisk ginger, rice vinegar, oil and 2 tablespoons of reserved soy sauce mixture. Place greens and stone fruit on top of the dressing. Gently toss to coat. Top with chopped nuts and sliced chicken. Serve immediately. To make ahead, whisk dressing in a separate bowl and serve alongside salad.