Ginger-Cashew Chicken Salad

Name: Ginger-Cashew Chicken Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8
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); 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 tablespoons sesame seeds, toasted

Ginger-Cashew Chicken Salad was pinched from <a href="https://www.tasteofhome.com/recipes/ginger-cashew-chicken-salad/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California..."

INGREDIENTS

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1/2 cup cider vinegar

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1/2 cup molasses

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1/3 cup canola oil

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2 tablespoons minced fresh gingerroot

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2 teaspoons reduced-sodium soy sauce

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1 teaspoon salt

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1/8 teaspoon cayenne pepper

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4 boneless skinless chicken breast halves (6 ounces each)

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SALAD:

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8 ounces fresh baby spinach (about 10 cups)

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1 can (11 ounces) mandarin oranges, drained

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1 cup shredded red cabbage

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2 medium carrots, shredded

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3 green onions, thinly sliced

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2 cups chow mein noodles

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3/4 cup salted cashews, toasted

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2 tablespoons sesame seeds, toasted

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