Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing

Name: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums carrots, julienned; 2 Tbsps creamy peanut butter; 118 milliliters dry white wine; 1 clove garlic; 1 teaspoon freshly grated ginger; 1 green bell pepper, julienned; 59 milliliters packed light brown sugar; 118 milliliters low-sodium soy sauce; 2 Tbsps low-sodium soy sauce; 1 red bell pepper, julienned; 1 Tbsp rice vinegar (unseasoned); 1 liters chopped romaine lettuce; 473 milliliters sauerkraut, drained and rinsed; 3 scallions, julienned; 1 teaspoons sesame oil; 680 grams skinless, boneless chicken breasts; 237 milliliters snow peas, trimmed and julienned; 0 chopped thawed frozen pitted sweet cherries, juices reserved; 1 thawed frozen pitted sweet cherries, juices reserved; 3 Tbsps vegetable oil; 6 servings Vegetable oil, for brushing; 237 milliliters drained sliced water chestnuts; 170 grams package wonton wrappers, thinly sliced; 1 Tbsp Worcestershire sauce

You can never have too many main course recipes, so give Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing a try. One serving contains 560 calories, 32g of protein, and 28g of fat. This dairy free recipe serves 6. It will be a hit at your The Fourth Of July event. Head to the store and pick up water chestnuts, vegetable oil, bell pepper, and a few other things to make it today. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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

Ingredients you will need

Peanut Butter

Vegetable Oil

Cherry Juice

Sesame Oil

Soy Sauce

Cherries

Vinegar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Worcestershire Sauce

Cherry Juice

Brown Sugar

White Wine

Soy Sauce

Cherries

Garlic

Ginger

Equipment you will use

Blender

Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high.

Ingredients you will need

Marinade

Equipment you will use

Grill

Brush the grates with vegetable oil.

Ingredients you will need

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.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Transfer to a cutting board and let rest 5 minutes.

Equipment you will use

Cutting Board

Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. 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.

Ingredients you will need

Water Chestnuts