Description
A fresh, gingery, crunchy chicken salad with mandarin oranges, toasted cashews, and a sweet-savory molasses dressing. A huge hit at luncheons!
Ingredients
-
- Marinade & Dressing:
- 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
Instructions
- Whisk the vinegar, molasses, oil, ginger, soy sauce, salt, and cayenne. Pour 3/4 cup into a shallow dish.
- Add chicken, coat well, cover and refrigerate at least 3 hours. Refrigerate remaining marinade.
- Preheat broiler. Drain chicken and discard marinade used for soaking.
- Broil chicken 4–6 inches from heat for 4–6 minutes on each side or until cooked through (165°F). Slice into strips.
- Arrange spinach on a platter. Top with chicken, oranges, cabbage, carrots, and green onions.
- Sprinkle with chow mein noodles, cashews, and sesame seeds.
- Whisk the reserved marinade and drizzle over salad. Serve immediately.
Notes
- You can swap baby spinach with mixed greens or romaine.
- Great served chilled on a hot day.
- Prep Time: 20 minutes + marinating
- Cook Time: 10 minutes
- Category: Salad
- Method: Broil
- Cuisine: Asian-Inspired