Published: by Absolutely Recipes, in the Salad recipes category.

Ginger & Cashew Chicken Salad Recipe.

Ingredients:

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 TBSPs minced fresh gingerroot
2 TSPs reduced-sodium soy sauce
1 TSP salt
1/8 TSP cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:


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 TBSPs sesame seeds, toasted

Recipe Instructions:

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.

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

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.

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