Fruit and Cashew Chicken Salad

Juicy pineapple tidbits complement cooked chicken and sweet oranges in this colorful summery salad that's ready in just ready in just 45 minutes. Stir it in a slightly tart and hot dressing.

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  • prep time 15 min
  • total time 45 min
  • ingredients 12
  • servings 4
 

Ingredients

Salad

2
cups cubed cooked chicken
1
cup sliced celery
1/4
cup chopped red onion
1
(11-oz.) can mandarin orange segments, well drained
1
(8-oz.) can pineapple tidbits in unsweetened juice, well drained, reserving liquid
1
cup salted roasted cashews

Dressing

Reserved pineapple liquid
1
tablespoon sugar
1/4
teaspoon salt
1 1/2
teaspoons soy sauce
3
to 4 drops hot pepper sauce
1
teaspoon cornstarch

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LOCATION

Steps

  • 1 In large bowl, combine all salad ingredients except cashews; toss gently to combine.
  • 2 Measure reserved pineapple liquid in 1-cup measuring cup; add enough water to make 1/3 cup. In small saucepan, combine pineapple liquid, sugar, salt, soy sauce and hot pepper sauce; mix well with wire whisk. Stir in cornstarch with wire whisk until blended. Cook over medium-high heat for 1 to 2 minutes or until mixture comes to a boil, stirring constantly. Boil about 1 minute or until thickened and translucent, stirring constantly. Cool 2 minutes.
  • 3 While dressing is still hot, pour over salad; stir gently to combine. Cover; refrigerate at least 30 minutes to chill, or until serving time. Just before serving, stir in cashews.
  • 1 In large bowl, combine all salad ingredients except cashews; toss gently to combine.
  • 2 Measure reserved pineapple liquid in 1-cup measuring cup; add enough water to make 1/3 cup. In small saucepan, combine pineapple liquid, sugar, salt, soy sauce and hot pepper sauce; mix well with wire whisk. Stir in cornstarch with wire whisk until blended. Cook over medium-high heat for 1 to 2 minutes or until mixture comes to a boil, stirring constantly. Boil about 1 minute or until thickened and translucent, stirring constantly. Cool 2 minutes.
  • 3 While dressing is still hot, pour over salad; stir gently to combine. Cover; refrigerate at least 30 minutes to chill, or until serving time. Just before serving, stir in cashews.

EXPERT TIPS

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Expert Tips

Mandarins are oranges with loose, easy-to-remove peels. Tangerines, clementines and satsumas are varieties of mandarins.

To give this salad a tropical flavor, use coarsely chopped macadamia nuts instead of cashews.

Hallow out large, sweet bell peppers and use them as bowls for this salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
455
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
5g,
5%
),
Cholesterol
60mg
60%;
Sodium
555mg
555%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
28g
28%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
6%;
Iron
16%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.