Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Ingredients

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

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

View full recipe at Fine Cooking