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Mandarin Tossed Chicken Salad With Cashew Dressing for 1

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“Well yasee I had this uncooked half chicken breast left from yesterdays experiments. Also the temperature is all ready in the mid 80s and upward bound. A souped up chicken salad seemed like a good idea for a main dish. I use my WOK a lot, particularly when it's hot out. I invented a chopped cashew salad dressing for this sort of thing some time back. It's rather good for fruit type salads . So Here we go, written as I fix it. A lot of my recipes are done this way typing notes into textpad as I work/invent.(Grynn)This is a BIG serving salad main dish or there's enough chicken for 2.”

Ingredients Nutrition

  • 1 large b&s chicken breast, cut in about 1 inch bite sized pieces
  • 7.39 ml oil, for woking the chicken
  • 118.29 ml drained mandarin orange segments, usually canned
  • 236.59 ml mixed greens, the crisper the better,like iceberg or romain,depending on what available
  • 1 hard-boiled egg, diced because i had it to use up (optional)
  • For the dressing (this makes enough to save some)
  • 118.29 ml mild salad oil
  • 59.14 ml vinegar
  • 59.14 ml honey
  • 59.14 ml chopped roasted cashews (I suppose you could use peanuts)
  • 0.25 ml salt, to taste


  1. Fire up the WOK and chow the chicken chunks until cooked through and set aside.
  2. Remember this time it will have no additional cooking.
  3. If you have cooked chicken use it.
  4. A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
  5. Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
  6. I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
  7. You can do both the Chicken and dressing ahead of time.
  8. Tear up the greens into a bowl.
  9. Add the orange segments and cooled chicken.
  10. Toss with the dressing.
  11. I had this with some torn off bread.

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