Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons
Photo by Scott Phillips

Ingredients

  • 2 Tbs. rice vinegar
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. peanut oil
  • 1 Tbs. peanut oil
  • 2 oz. wonton wrappers (about 8 wrappers), cut into 1/8-inch strips
  • 2 scallions, thinly sliced on the diagonal
  • 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  • + 10 more ingredients
    • 1 medium clove garlic, minced (1 tsp.)
    • 1-½ cups peanut oil
    • ½ cup cashew pieces (about 3 oz.)
    • 2 tsp. finely grated or minced fresh ginger
    • 1 Tbs. soy sauce
    • Pinch crushed red pepper flakes
    • 3 bone-in, skin-on split chicken breasts (about 1 lb. total)
    • Kosher salt and freshly ground black pepper
    • 1 tsp. granulated sugar
    • 1 tsp. Asian sesame oil

Position a rack in the center of the oven and heat the oven to 375°F.

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $15.49
    23%off
    Bouchard Pere & Fils Beaune de Chateau Premier Cru Rouge
    Bouchard Pere & Fils Beaune de Chateau Premier Cru Rouge 2010
  • $32.99
    21%off
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes 2009
See More Deals »






Snooth Media Network