Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Soy Sauce (low-sodium)2 tbsps
Creamy Peanut Butter1 tbsp
Rice Vinegar (unseasoned)1 tsp
Sesame Oil1 cup
White Wine (dry)1 tbsp
Worcestershire Sauce1 tsp
Ginger (freshly grated)1 clove
Garlic6 cups
Romaine Lettuce (chopped)2 medium
Carrot (julienned)Directions:
1
Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl
2
Set aside
3
Make the chicken: Put the cherries, 3 tablespoons 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
4
Pour the marinade into a large resealable plastic bag
5
Pierce the chicken all over with a fork
6
Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours
7
Preheat a grill to high
8
Brush the grates with vegetable oil
9
Remove the chicken from the marinade, brushing off any excess
10
Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side
11
Transfer to a cutting board and let rest 5 minutes
12
Meanwhile, prepare the salad: Preheat the oven to 350 degrees F
13
Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water
14
Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes
15
Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates
16
Top with the bell peppers, scallions, carrots, snow peas and water chestnuts
17
Slice the chicken and serve with the salad
18
Top with the crispy wonton strips
19
Serve with more dressing on the side
20
Photograph by Yunhee Kim