Cherry Quick Tip: Give your favorite chopped salads a red boost by topping with dried cherries or even drizzling with a homemade vinaigrette made with cherry juice.
Ingredients
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Marinade
-
1/4 tsp cayenne pepper
-
1/4 tsp sugar
-
1/2 tsp dried thyme
-
1 pound boneless skinless chicken breast
Dressing
-
4 tbsp rice wine vinegar
-
2 tsp dry mustard
-
1/4 tsp cayenne pepper
-
4 tsp fresh ginger grated
-
1 tbsp canola oil
-
3 tbsp sesame oil
-
3 tbsp low sodium soy sauce
-
to taste salt
-
to taste black pepper
Salad
-
16 ounces coleslaw mix
-
3 ounce-weight snow peas
-
1/2 cup red onion diced
-
2 cup dried tart cherries
-
1 tbsp sesame seeds
Recipe Method
1- In a small bowl, combine the first three ingredients.
Rub over both sides of
chicken. Spray a medium, non-stick
frying pan with cooking spray and cook chicken over medium heat for 6 to 7 minutes per side, or until juices run clear. Remove from heat and set aside.
2- When cool, shred the chicken with two forks.
3- In a jar with a tight-fitting lid, combine the vinegar, mustard, cayenne, ginger, oils, soy sauce, and salt/pepper. Shake vigorously.
4- In a large serving bowl, toss the coleslaw mix, pea pods, onion, and cherries. Add the shredded chicken and toss again. Pour dressing over the top and toss to coat. Sprinkle with sesame seeds.
Makes 8 one-cup servings.
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