Ginger-Cashew Chicken Salad

Name: Ginger-Cashew Chicken Salad
Ingredients: 1/2 cup cider vinegar; 1/2 cup molasses; 1/3 cup canola oil; 2 tablespoons minced fresh gingerroot; 2 teaspoons reduced-sodium soy sauce; 1 teaspoon salt; 1/8 teaspoon cayenne pepper; 4 boneless skinless chicken breast halves (6 ounces each); 8 ounces fresh baby spinach (about 10 cups); 1 can (11 ounces) mandarin oranges, drained; 1 cup shredded red cabbage; 2 medium carrots, shredded; 3 green onions, thinly sliced; 2 cups chow mein noodles; 3/4 cup salted cashews, toasted; 2 tablespoons sesame seeds, toasted

16 ingredients

3 steps

Ingredients

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Directions

1

In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
2

Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.
3

Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.