Warm Ginger Almond Chicken Salad

Ingredients

• 14 cup oil
• 14 cup cider vinegar
• 13 cup molasses
• 1 teaspoon finely chopped gingerroot or 12 teaspoon dried ginger
• 1 teaspoon soy sauce
• 12 teaspoon salt
• 1 dash hot pepper sauce
• 1 lb chicken breast
• skinned
• boned
• cut into thin strips
• 4 cups torn mixed greens
• 1 cup shredded carrot (2 medium)
• 14 cup green onion
• chopped
• 1 tablespoon cornstarch
• 2 tablespoons water
• 12 cup almonds
• sliced
• toasted

Instructions

1. Combine all dressing ingredients.
2. Add chicken strips; blend well.
3. Cover and refrigerate 1-2 hours.
4. In serving bowl, combine greens, carrots, and green onions.
5. Refrigerate.
6. In large skillet place chicken and marinade.
7. Bring to a boil, cooking and stirring until chicken is no longer pink, about 3-5 minutes.
8. In a small bowl, combine cornstarch and water; blend well.
9. Stir into chicken mixture.
10. Cook until mixture thickens, stirring constantly.
11. Spoon hot chicken mixture over vegetables; toss to combine.
12. Sprinkle with almonds.
13. Serve immediately.