This is a recipe for sharing – I packed up a container full for my daughters riding instructor, wrapped up a plateful for a friend, and still had enough for dinner.
GINGER CASHEW CHICKEN SALAD
1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced ginger
2 teaspoons soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 chicken breasts
8-ounces fresh baby spinach, roughly chopped
1 can (11-ounces) mandarin oranges, drained
1 1/2 cups chopped red cabbage
2 carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted
In a small bowl, whisk the first seven ingredients. Pour 3/4 cup marinade into large resealable plastic bag. Add chicken, seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
Heat broiler. In a bowl, mix spinach, oranges, cabbage, carrots and green onions. Drain chicken, discarding marinade in bag. Place chicken on a baking sheet. Broil 4 to 6 inches from heat for 4 to 6 minutes on each side or until a thermometer reads 165F. Cut chicken into cubes.
Add chicken, chow mein noodles, cashews and sesame seeds to spinach mixture. Stir reserved marinade, drizzle over salad and toss to coat.
Recipe adapted from Taste of Home, September/October 2015