Asian Chicken Salad with Cherry Walnut Dressing

Ingredients:

Refueling

• 1/4 cup finely chopped frozen cherries, pitted, drain juice into a separate bowl
• 2 tablespoons soy sauce
• 2 tbsp. peanut butter
• 1 tbsp. l. rice vinegar
• 3 tablespoons of vegetable oil
• 1/2 tsp. sesame oil

Chicken in marinade

• 1 cup pitted cherries, drain the juice into a separate bowl
• 1/2 cup soy sauce
• 1/2 cup dry white wine
• 1/4 cup light brown sugar
• 1 tbsp. Worcestershire sauce
• 1 teaspoon freshly grated ginger
• 1 clove of garlic
• 700 g chicken breast fillet, skinless
• Vegetable oil, for grilling

Salad

• 2 tbsp. sauerkraut, squeeze out
• 170g wonton dough, cut into noodle-shaped strips
• 6 tbsp chopped romaine lettuce
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 3 onions, cut into thin strips
• 2 medium-sized carrots, cut into thin strips
• 1 cup sugar snap peas, deveined and cut into thin strips
• 1 cup water chestnuts, sliced, drained

Preparation:

1. Prepare the salad dressing: In a bowl, mix cherries, 1 tbsp. cherry juice, soy sauce, peanut butter, vinegar, vegetable oil and sesame oil.
2. Prepare chicken meat: In a blender, combine the cherries, 3 tablespoons of cherry juice, soy sauce, white wine, brown sugar, Worcestershire sauce, ginger, and garlic. Puree the mixture until smooth. Transfer the marinade to a large zip-top plastic bag. Pierce the chicken breasts with a fork and place them in the bag with the marinade. Marinate the meat in a cool place for at least 20 minutes or up to 8 hours.
3. Preheat the grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill, covered, and cook until the juices run clear, 5 to 7 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes.
4. Meanwhile, prepare the salad: Preheat oven to 180°C. Place the sauerkraut in a bowl, add ice water, and let sit for 10 minutes. Then drain and squeeze out excess moisture. Place the dough strips on a baking sheet and bake until crispy, about 5 minutes.
5. In a bowl, combine the sauerkraut and romaine lettuce with half the dressing; divide the salad among plates. Top with bell peppers, green onions, carrots, snow peas, and water chestnuts. Slice the chicken and place it next to the vegetables. Top with crispy wonton noodles.
6. Pour the remaining dressing into individual sauceboats and serve with the salad.