Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

 

Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups. When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

What you will need

2 Tbs. rice vinegar

1 Tbs. soy sauce

1 Tbs. peanut oil

2 tsp. finely grated or minced fresh ginger

1 tsp. granulated sugar

1 tsp. Asian sesame oil

1 medium clove garlic, minced (1 tsp.)

Pinch crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 Tbs. peanut oil

3 bone-in, skin-on split chicken breasts (about 1 lb. total)

Kosher salt and freshly ground black pepper

1/2 cup cashew pieces (about 3 oz.)

1-1/2 cups 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

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