Ginger-Cashew Chicken Salad Recipe

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 165degrees. 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 350degrees 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 equals 379 calories, 18 g fat (3 g saturated fat), 47 mg cholesterol, 533 mg sodium, 33 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat, 1-1/2 starch, 1 vegetable. Print Add to Recipe Box Email a Friend