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The Ultimate Grilled Asian Chicken Salad with Cherry-Peanut Dressing

A delicious serving of the finished Grilled Asian Chicken Salad in a bowl.

An Asian-inspired main course salad featuring grilled chicken marinated in a sweet and savory cherry and soy sauce blend. The salad base consists of chopped romaine lettuce and rinsed sauerkraut, topped with a colorful variety of julienned vegetables like bell peppers, carrots, and snow peas. The entire dish is brought together with a unique cherry-peanut dressing and finished with a topping of crispy, baked wonton strips for texture.

Ingredients

Scale
  • For the Dressing:
  • 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
  • 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 tablespoon Worcestershire sauce
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Vegetable oil, for brushing
  • For the Salad:
  • 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

Instructions

  1. Make the Dressing: In a bowl, whisk together the chopped cherries, 1 tablespoon of reserved cherry juice, the soy sauce, peanut butter, rice vinegar, vegetable oil, and sesame oil. Set aside.
  2. Marinate and Grill the Chicken: In a blender, puree 1 cup of cherries, 3 tablespoons of reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger, and garlic. Pour this marinade into a large resealable plastic bag.
  3. Pierce the chicken breasts all over with a fork and add them to the bag with the marinade. Seal the bag and refrigerate for at least 20 minutes or up to 8 hours.
  4. Preheat a grill to high heat. Brush the grates with vegetable oil. Remove the chicken from the marinade (discarding the excess marinade) and grill, covered, for 5 to 7 minutes per side, until the juices run clear. Transfer to a cutting board and let rest for 5 minutes.
  5. Prepare the Salad Components: While the chicken cooks, preheat the oven to 350°F. Soak the sauerkraut in a bowl of ice water for 10 minutes, then drain, rinse, and squeeze out the excess water.
  6. Arrange the thinly sliced wonton wrappers in a single layer on a baking sheet and bake for about 5 minutes, until crisp.
  7. Assemble the Salad: In a large bowl, toss the sauerkraut and chopped romaine lettuce with half of the prepared cherry-peanut dressing. Divide this mixture among serving plates.
  8. Top the greens with the julienned bell peppers, scallions, carrots, snow peas, and water chestnuts.
  9. Slice the rested grilled chicken and arrange it on top of the salad.
  10. Top with the crispy wonton strips and serve with the remaining dressing on the side.

Notes

  • This recipe features two distinct cherry-based components: a marinade for the chicken and a separate dressing for the salad.
  • Soaking and rinsing the sauerkraut helps to mellow its sharp flavor.
  • The crispy wonton strips are baked, not fried, for a lighter crunch.
  • Always discard the marinade that has been in contact with raw chicken for food safety.

Nutrition

Find it online: https://www.eatswithsoul.com/asian-chicken-salad/