Asian-Style Grilled Chicken Salad With Cherry-Peanu

Name: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped thawed frozen pitted sweet cherries, juices reserved; 2 tablespoons low-sodium soy sauce; 2 tablespoons creamy peanut butter; 1 tablespoon rice vinegar (unseasoned); 3 tablespoons vegetable oil; 1/2 teaspoon sesame oil; 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 tablespoon Worcestershire sauce; 1 teaspoon freshly grated ginger; 1 clove garlic; 1 1/2 pounds skinless, boneless chicken breasts; Vegetable oil, for brushing; 2 cups sauerkraut, drained and rinsed; 1/2 12 -ounce package 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

Servings: persons

1/4 cup chopped thawed frozen pitted sweet cherries, juices reserved
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter
1 tablespoon rice vinegar (unseasoned)
3 tablespoons vegetable oil
1/2 teaspoon sesame oil
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 tablespoon Worcestershire sauce
1 teaspoon freshly grated ginger
1 clove garlic
1 1/2 pounds skinless, boneless chicken breasts
Vegetable oil, for brushing
2 cups sauerkraut, drained and rinsed
1/2 12 -ounce package 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

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. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water.
13
Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes.
14
Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates.
15
Top with the bell peppers, scallions, carrots, snow peas and water chestnuts.
16
Slice the chicken and serve with the salad.
17
Top with the crispy wonton strips.
18
Serve with more dressing on the side.
19
Photograph by Yunhee Kim

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/4 cup chopped thawed frozen pitted sweet cherries, juices reserved, 2 tablespoons low-sodium soy sauce, 2 tablespoons creamy peanut butter, 1 tablespoon rice vinegar (unseasoned), and more.

Yes, Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions