Ingredients
- 1/2 cup cider vinegar
- 1/2 cup molasses
- 1/3 cup canola oil
- 2 Tablespoons minced peeled ginger-root
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 4 six-ounce boneless skinless chicken breasts
- 8 ounces / 10 cups baby spinach
- 11-ounce can drained mandarin oranges
- 1 cup shredded red or Napa cabbage
- 2 medium peeled shredded carrots
- 3 thinly sliced green onions
- 2 cups chow mein noodles
- 3/4 cup toasted salted cashews
- 2 Tablespoons toasted sesame seeds
Preparation
Step 1
Preheat oven to 350 degrees. Spread cashews and sesame seeds on a rimmed tray. Toast for 5-10 minutes, then set aside. Whisk together the cider vinegar, molasses, canola oil, minced ginger, soy sauce, salt, and cayenne pepper. Pour 3/4 cup of the mixture into a large baggie, add the chicken breasts, and place in the refrigerator for several hours. Preheat oven to broil. Drain chicken and place on a 15x10x1 inch jelly-roll baking pan. Broil 4-6 minutes per side, to 165 internal degrees. Allow chicken to rest until cool enough to handle and then cut chicken breasts into strips. In a large salad bowl,combine the baby spinach, shredded carrot, green onions, mandarin oranges, and chicken strips. Garnish with toasted cashews and sesame seeds. Top with chow mein noodles.