Cashew Chicken, Veggie & Pineapple Salad

Juicy golden brown chicken breast chunks seared in sesame oil with sautéed bell peppers, onions, and pineapple mixed together with soy sauce, hoisin, and crunchy cashews all on top of a delicious bed of greens… YES, this cashew chicken, veggie & pineapple salad is all that and more! My new favorite “salad” recipe, and you must try it!

INGREDIENTS

• 2 lbs chicken breast, sliced into 1-inch chunks
• 4 tbsps cornstarch
• healthy pinch of salt and pepper
• 3 tablespoons sesame oil divided
• 2 red bell peppers cored, seeded, and diced
• 1 small red onion, diced
• 2 cups diced pineapple
• 2 tablespoons soy sauce
• 2 tbsps hoisin
• 1 tbsp rice vinegar
• 1 cup chopped unsalted cashews
• 2 heads of butter or romaine lettuce chopped
• thinly sliced green onions and sesame seeds for garnish

How to make Cashew Chicken, Veggie & Pineapple Salad

Step 1:

Combine chicken chunks, cornstarch, salt, and pepper in a medium bowl, the toss until chicken is well coated in cornstarch.

Step 2:

Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer, then sear on each of the six sides for 1-2 minutes each or until golden brown and cooked through. Remove chicken from the pan using a slotted spoon and set it aside.

Step 3:

Add the remaining 1 tbsp of sesame oil, diced bell pepper, diced onion, pineapple, soy sauce, hoisin, and rice vinegar to the pan while still heating over medium heat. Toss to coat and mix everything, then let cook until veggies are soft, about 10 minutes, stirring occasionally. Once veggies are done, add the chicken back to the pan along with the chopped cashews, then stir to incorporate. Remove skillet from the heat.

Step 4:

Divide chopped lettuce between bowls, then top with the chicken/veggie/cashew mixture along with a sprinkle of thinly sliced green onions and sesame seeds, then enjoy!

KITCHEN EQUIPMENT NEEDED

• Large non-stick skillet
• Medium mixing bowl
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Slotted spoon
• Measuring spoons
• Serving bowls

WHAT TO EAT WITH THIS CASHEW CHICKEN, VEGGIE & PINEAPPLE SALAD

The first time I made the Cashew Chicken, Veggie & Pineapple Salad, it was one of those afternoons where even the thought of turning on the oven made me tired.

I tossed everything together, left the pepper for the kids, and watched as my picky youngest asked for seconds of pineapple, who knew? It’s now a go-to for warm days, right alongside our favorite Spring Pea & Asparagus Pasta and Carrot Falafels With Roasted Veggie Quinoa.

When I have a little more time, I prep Marinated Kale Salad or some Turkey Burgers for something hearty but still fresh. And nothing finishes off a light dinner like a slice of Fruit-Loaded Quick Bread.

FAQ

What is cashew chicken, veggie & pineapple salad made of?

This dish has tender chicken pieces, bell peppers and onions, pineapple, cashews, all tossed in a tasty soy-hoisin sauce and served over lettuce.

What does the taste look like?

It tastes sweet with juicy bites all mixed together. Imagine a rainbow of flavors dancing in your mouth!

Can I make this dish ahead of time?

Yes.

Is this pineapple salad spicy?

Not unless you add spice.

Can I use another meat instead of chicken for this pineapple salad?

Sure.

What can I do if I don’t have hoisin sauce?

You can mix soy sauce with a little honey and a bit of peanut butter.

How long can I store leftovers?

Keep the chicken mixture in a sealed container in the fridge for up to 3 days.

Can I serve this warm or cold?

Both.

Is this gluten-free?

Use gluten-free soy sauce and hoisin to make it completely gluten-free.

What can I do if my sauce is too thick?

Add a splash of water or chicken stock to thin it out while still in the pan.