Ginger-Cashew Chicken Salad Recipe
Ginger-Cashew Chicken Salad Recipe photo by Taste of Home
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Ginger-Cashew Chicken Salad Recipe

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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, CA
TOTAL TIME: Prep: 20 min. + marinating Broil: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Broil: 10 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/2 cups: 379 calories, 18g fat (3g saturated fat), 47mg cholesterol, 533mg sodium, 33g carbohydrate (16g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
  2. Preheat broiler. Drain chicken, discarding marinade in bag. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.
  3. Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Ginger-Cashew Chicken Salad in Taste of Home September/October 2015, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Orbs User ID: 7287623 233713
Reviewed Sep. 29, 2015

"Instead of making my own dressing, I used Panera brand Caesar Dressing; and added peanuts instead of cashew pieces. Delicious! Thank you, Shelly, for sharing your recipe; and congratulations for having your recipe chosen for the Sept/Oct issue."

dlyn9smith User ID: 1866642 231154
Reviewed Aug. 13, 2015

"This recipe is easy and delicious. I did not have molasses, so I use 1/2 cup honey and 1/4 cup brown sugar. Also, I did not have fresh ginger, so I used 1 teaspoon ground ginger. I cut the chicken in bite size pieces, before I marinated, and I saut?ed the chicken in a skillet on top of the stove, instead of broiling. I was a keeper, as my husband told me. We will making this several this summer."

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