Cashew Chicken Toss Recipe

Cashew Chicken Toss Recipe photo by Taste of Home

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As a home economics teacher, I gave presentations on cooking with microwave ovens when they first became popular. Back then, I shared this pretty salad and warm citrus dressing with my students. It remains one of my favorites today. -Pamela Martin, Huntsville, Texas

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Cashew Chicken Toss Recipe

Prep: 20 min. Cook: 5 min. + standing

Yield: 4 Servings

20 5 25

Ingredients

2 cans (8 ounces each) pineapple chunks
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 to 1/2 teaspoon dried basil
Dash pepper
1 pound boneless skinless chicken breast halves (4 ounces)
4 cups ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1/3 cup cashews

Directions

Drain pineapple, reserving juice; set pineapple aside. In a microwave-safe bowl, combine the sugar, cornstarch, orange peel, basil and pepper. Gradually whisk in pineapple juice until blended.
Microwave, uncovered, on high for 1-1/2 to 2 minutes or until boils and is thickened, stirring every 30 seconds. Set aside, stir occasionally.
Place chicken in a greased 8-in. square microwave-safe dish. Cover and microwave on high for 3-5 minutes or until juices run clear, turning every 2 minutes. Let stand, covered, for 10 minutes. Cut into thin strips.
Arrange the salad greens, chicken, oranges and reserved pineapple on individual plates. Drizzle with warm dressing. Sprinkle with cashews. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 329 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 162 mg sodium, 35 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Cashew Chicken Toss in Quick Cooking May/June 2002, p29