Ginger-Cashew Chicken Salad

Here's a zingy crunchy one that will be perfect for lunch or dinner on this hot day!!
(serves 8)

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 T. minced fresh gingerroot
2 T. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 t. kosher* salt
1/8 t. cayenne pepper
4 boneless skinless chicken breast halves, (6 oz. each)
8 oz. fresh baby spinach, stems removed* (about 10 cups)
1 can (11 oz.) Mandarin oranges, drained
1 cup shredded red cabbage
2 med. organic* carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 T. sesame seeds, toasted

In a small bowl, whisk the first 7 ingredients. 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 (or grill*). In a bowl, mix spinach, oranges, cabbage, carrots, and green onions. Drain chicken, discarding marinade in bag. Place chicken on a 15x10x1" baking pan. Broil 4-6" from heat 4-6 mins. on each side or until a thermometer reads 165. Cut chicken into strips. Add chicken, chow mein noodles, cashews, and sesame seeds to spinach mixture. Stir reserved marinade; drizzle over salad and toss to coat. Serve immediately with a warm baguette* and soft Kerrygold* butter.

To Toast Nuts: Bake at 350 on a rimmed baking sheet for 5-10 mins. or cook in a skillet over low heat until lightly browned. Watch carefully!!*

"Think deeply
  Speak gently
  Love much
  Laugh a lot
  Work hard
  Give freely
  Trust God
  And, be kind

Have FUN today!!!!!

Love,

MM