Ginger-Cashew Chicken Salad Recipe

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

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

Directions

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.
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.
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

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.

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  • 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
  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

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Reviews forGinger-Cashew Chicken Salad

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MY REVIEW
mmounteer User ID: 4128570 288205
Reviewed May. 25, 2018

"Ohhhh so very good! The dressing is perfect to combine all the flavors from sweet, salty to the gingery bite. The fresh ginger gives it great flavor and i can't imagine it would be as delicious when made with the dried spice. I've made it twice now and will adding it to my normal rotation."

MY REVIEW
Htardugno User ID: 574354 274424
Reviewed Sep. 24, 2017

"Excellent recipe. The dressing is great and the chicken was wonderful. Perfect flavor combination."

MY REVIEW
clyn User ID: 4083138 265826
Reviewed May. 10, 2017

"I have made this several times......LOVE IT!!!"

MY REVIEW
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."

MY REVIEW
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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