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Fruit and Cashew Chicken Salad

Prep 15 min
Total 45 min
Ingredients 12
Servings 4

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. MORE+ LESS-

By Pillsbury Kitchens

September 20, 2010

Ingredients

Salad

cups cubed cooked chicken

cup sliced celery

1/4

cup chopped red onion

(11-oz.) can mandarin orange segments, well drained

(8-oz.) can pineapple tidbits in unsweetened juice, well drained, reserving liquid

cup salted roasted cashews

Dressing

Reserved pineapple liquid

tablespoon sugar

1/4

teaspoon salt

1 1/2

teaspoons soy sauce

to 4 drops hot pepper sauce

teaspoon cornstarch

Steps

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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

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.