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Asian Slaw with Chicken, Cherries and Ginger Dressing

By: The Cherry Marketing Institute

"Give your favorite chopped salads a red boost by topping with dried cherries or even drizzling with a homemade vinaigrette made with cherry juice."

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Original Recipe Yield 8 servings

Ingredients

1/4 teaspoon cayenne
1/4 teaspoon sugar
1/2 teaspoon dried thyme
1 pound skinned, boned chicken breast
4 tablespoons rice wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne
4 teaspoons grated fresh ginger
1 tablespoon canola oil
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium soy sauce
Salt and pepper to taste
1 (16 ounce) bag three-color Coleslaw mix (green cabbage, carrots and red cabbage)
3 ounces snow pea pods, cut in diagonal strips
1/2 cup diced red onion
2 cups dried tart cherries
1 tablespoon sesame seeds

Directions

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. When cool, shred with two forks.
In a jar with a tight-fitting lid, combine the vinegar, mustard, cayenne, ginger, oils, soy sauce, and salt/pepper. Shake vigorously.
In a large serving bowl, toss the Cole slaw 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.