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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
  • Total Time
    Prep: 20 min. Cook: 5 min. + standing
  • Makes
    4 servings


  • 2 cans (8 ounces each) pineapple chunks
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons grated orange zest
  • 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 zest, 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.
Nutrition Facts
1 each: 329 calories, 10g fat (2g saturated fat), 63mg cholesterol, 162mg sodium, 35g carbohydrate (28g sugars, 3g fiber), 26g protein.

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