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Cashew Chicken Toss

 Cashew Chicken Toss
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
4 ServingsPrep: 20 min. Cook: 5 min. + standing


  • 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


  • 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

2 of 2

Cashew Chicken Toss (continued)

Directions (continued)

  • individual plates. Drizzle with warm dressing. Sprinkle with
  • cashews. Yield: 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.