Ginger-Cashew Chicken Salad

• 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)
• 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 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.
2. 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 165u0b0. Cut chicken into strips.
3. 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 and toss to coat. Serve immediately.

cider vinegar, molasses, canola oil, fresh gingerroot, soy sauce, salt, cayenne pepper, chicken breast halves, baby spinach, mandarin oranges, red cabbage, carrots, green onions, noodles, cashews, sesame seeds

Taken from www.tasteofhome.com/recipes/ginger-cashew-chicken-salad/ (may not work)