Ingredients
1/2 cup cider vinegar1/2 cup molasses1/3 cup canola oil2 tablespoons minced fresh gingerroot2 teaspoons reduced-sodium soy sauce1 teaspoon salt1/8 teaspoon cayenne pepper4 boneless skinless chicken breast halves (6 ounces each) SALAD:8 ounces fresh baby spinach (about 10 cups)1 can (11 ounces) mandarin oranges, drained1 cup shredded red cabbage2 medium carrots, shredded3 green onions, thinly sliced2 cups chow mein noodles3/4 cup salted cashews, toasted2 tablespoons sesame seeds, toasted
Preparation
In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
Preheat broiler. Drain chicken, discarding marinade in dish. 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 on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad. Serve immediately.
