Asian Chicken Salad with Cherry Nuts dressing

Asian Chicken Salad with Cherry Nuts Dressing – Detailed recipe. Recipe author – Colleen Mundviler (Colleen Mundwiler) Share with friends: Photo of the dish: Yunhi Kim Time: 1 hour. 15 minutes. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Gas station

• 1/4 Art. finely chopped, frozen, seedless cherries, pour juice into a separate bowl
• 2 tbsp. l soy sauce
• 2 tbsp. l peanut butter
• 1 tbsp. l rice vinegar
• 3 tbsp. l vegetable oil
• 1/2 tsp sesame oil

Marinade chicken

• 1 tbsp. cherries, seedless, drain the juice into a separate bowl
• 1/2 tbsp. soy sauce
• 1/2 tbsp. dry white wine
• 1/4 Art. light brown sugar
• 1 tbsp. l worcestershire sauce
• 1 tsp freshly grated ginger
• 1 clove of garlic
• 700 gr. skinless chicken breast fillet
• Vegetable oil, for grilling

Salad

• 2 tbsp. sauerkraut, squeeze
• 170 gr dough for wontons, cut into strips in the form of noodles
• 6 tbsp. minced lettuce romaine
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 3 onion feathers, cut into thin strips
• 2 medium-sized carrots, cut into thin strips
• 1 tbsp. sugar peas in pods, remove streaks and chop thin straws
• 1 tbsp. sliced ​​water chestnuts (water chestnut), drain the water

Recipes with similar ingredients: Cherry, Soy Sauce, Peanut pasta, white wine, ginger root, garlic, chicken breast, cabbage sauerkraut, dough for wonton, romaine lettuce, sweet pepper, onion green, carrots, sugar peas in pods, water chestnuts

Recipe preparation:

1. Prepare salad dressing: mix cherries in a bowl, 1 Art. l cherry juice, soy sauce, peanut butter, vinegar, vegetable and sesame oil.
2. Cook chicken: mix cherries in a blender, 3 Art. l cherry juice, soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic. Grind the mixture to a state mashed potatoes. Pour the marinade into a large plastic zip bag. Pierce the chicken breasts with a fork and place in the bag with the marinade. Marinate meat in a cold place for at least 20 minutes. or for 8 hours
3. Preheat grill to high temperature. Grease the grill vegetable oil. Remove chicken from the marinade by shaking off put the excess on the grill and fry with the lid covered, until until the juice becomes clear, 5 – 7 minutes. from each side. Transfer meat to a cutting board and leave for 5 minutes.
4. Meanwhile, make a salad: preheat the oven to 180 ° C. Place sauerkraut in a bowl, add ice water and leave for 10 minutes Then drain the water and squeeze out excess moisture. Put strips of dough on a baking sheet and bake until formed crisp, approximately 5 min.
5. Mix sauerkraut and romaine lettuce and a half in a bowl refueling; put the salad on plates. Put on top sweet peppers, chives, carrots, peas and water chestnuts. Cut the chicken into slices and put next to the vegetables. Sprinkle a salad of crispy noodle-wonton on top.
6. Pour the remaining dressing into portioned gravy boats and serve with salad.