Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

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

Ingredients

  • 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
  • + 10 more 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
    • 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
    • 2 scallions, thinly sliced on the diagonal
    • 1 medium clove garlic, minced (1 tsp.)
    • 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

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