Fruit and Cashew Chicken Salad

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

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

Directions

  1. 1 In large bowl, combine all salad ingredients except cashews; toss gently to combine.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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