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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Arrange the salad greens, chicken, oranges and reserved pineapple on individual plates. Drizzle with warm dressing. Sprinkle with cashews. Yield: 4 servings.
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