In our April issue, we turned the tables on Chopped host Ted Allen and asked him to transform our own mystery basket — containing frozen cherries, peanut butter, sauerkraut and chicken breasts — into dinner. His chicken-peanut curry soup was a hit, so we challenged readers to beat him at his own game. Colleen Mundwiler of Grand Rapids took the prize with this grilled cherry-marinated chicken salad tossed in a peanut dressing; she soaked and rinsed the sauerkraut to tone down its flavor. “I was not going to let any of the ingredients stump me.” she says.
Check out the recipe: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing