Ingredients
Units
Scale
Dressing:
- 1/2 cup cider vinegar
- 1/2 cup molasses
- 1/3 cup canola oil
- 2 Tablespoons minced fresh gingerroot
- 1 Tablespoon minced garlic
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon salt
Salad:
- 2 to 3 boneless skinless chicken breast halves
- 10 cups of greens (spring mix, spinach, arugula, etc)
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup shredded cabbage
- 1 medium carrot, shredded
- 1/2 cup thinly sliced red onion, soaked in water and drained
Garnish:
- 3 green onions, thinly sliced
- 3/4 cup roasted salted cashews
Instructions
- Combine all the dressing ingredients in a bowl or mason jar and mix to incorporate. Measure out ¾ cup of the dressing to use as a marinade. Cover and refrigerate the remaining dressing until ready to use.
- Cut one of the chicken breasts lengthwise and horizontally into two cutlets of equal thickness. Repeat with the remaining chicken breasts. The thinner cutlets will soak up the marinade and will cook more quickly.
- Pour the reserved ¾ cup of dressing over the prepared chicken. Cover and allow to marinate in the fridge for at least 3 hours or up to 8 hours.
- Preheat the grill. Remove the chicken from the marinade and discard the marinade. Once the grill is hot, cook the chicken for 4 minutes on each side or until the inside temp reaches 165 F.
- Arrange the greens, mandarin oranges, cabbage, carrots, and red onion on a serving platter or individual plates. Slice the chicken against the grain and place it on top of the salad greens.
- Drizzle the salad with the dressing and garnish with green onions and cashews.