Asian-Style Grilled Chicken Salad with Cherry-Peanut Dressing

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Serves 6 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • for the dressing:
  • 3/4 cup chopped thawed frozen pitted sweet cherries, juices reserved
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. creamy peanut butter
  • 1 Tbsp. rice vinegar (unseasoned)
  • 3 Tbsp. vegetable oil
  • 1/2 tsp. sesame oil
  • For the chicken:
  • 1 cup thawed frozen pitted sweet cherries, juices reserved
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dry white wine
  • 1/4 cup packed light brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. freshly grated ginger
  • 1 clove garlic
  • 1 1/2 lb. skinless, boneless chicken breasts
  • Vegetable oil, for brushing
  • For the salad:
  • 2 cups sauerkraut, drained and rinsed
  • 1/2 12 oz. pkg. wonton wrappers, thinly sliced
  • 6 cups chopped romaine lettuce
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 3 scallions, julienned
  • 2 medium carrots, julienned
  • 1 cup snow peas, trimmed and julienned
  • 1 cup drained sliced water chestnuts

Directions

  1. Make the dressing: Whisk the cherries, 1 Tbsp. reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.

  2. Make the chicken: Put the cherries, 3 Tbsp. reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours

  3. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.

  4. meanwhile, prepare the salad: Preheat the oven to 350 degrees. Soak the sauerkraut in a bowl of ice water 10 minutes, drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve more dressing on the side.

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