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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.
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2
Set aside.
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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.
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4
Pour the marinade into a large resealable plastic bag.
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5
Pierce the chicken all over with a fork.
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6
Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours.
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7
Preheat a grill to high.
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8
Brush the grates with vegetable oil.
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9
Remove the chicken from the marinade, brushing off any excess.
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10
Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side.
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11
Transfer to a cutting board and let rest 5 minutes.
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12
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.
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13
Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes.
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14
Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates.
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15
Top with the bell peppers, scallions, carrots, snow peas and water chestnuts.
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16
Slice the chicken and serve with the salad.
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17
Top with the crispy wonton strips.
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18
Serve with more dressing on the side.
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19
Photograph by Yunhee Kim
