Yields: 4 servings
4 each chicken breasts
1 cup frozen or canned pitted cherries
½ cup soy sauce
½ cup white wine
¼ cup brown sugar
1 tbsp Worcestershire sauce
1 tsp grater ginger
1 clove garlic
¼ cup frozen or canned pitted cherries with 1 tbsp cherry juice
2 tbsp soy sauce
3 tbsp creamy peanut butter
1 tbsp rice vinegar
3 tbsp vegetable oil
½ tsp sesame oil
8 -10 oz favorite greens
1 red bell pepper, sliced
1 cup snow peas or sugar snap peas
1 can water chestnuts drained
½ package wonton skins, cut into strips and baked or fried til crisp
Combine all marinade ingredients and marinade chicken for a minimum of 20 minutes up to overnight.
Whisk all of the dressing ingredients together.
Grill, sauté, or bake chicken until done.
Toss greens with dressing. Arrange on plate with other salad ingredients. Slice chicken and place onto of salad. Drizzle extra dressing if desired.
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