Arrange chicken breast skin side up in 8 inch square microwave safe baking dish. Cover with waxed paper. Microwave (high) 6 to 7 minutes or until chicken is done, rotating dish once. Cool chicken.
Drain pineapple well, reserving 1/3 cup juice in 1 cup glass measure. Stir in sugar, cornstarch, orange peel, basil and pepper. Microwave (high), uncovered, 1 to 1 1/2 minutes or until mixture boils and thickens slightly, stirring once. Cool.
Remove skin and bones from chicken. Cut chicken into julienne strips. Combine with pineapple, lettuce, mandarin ornages and cashews in large bowl. Add cooled dressing and toss lightly. About 6 servings, 200 calories each. Tips: About 1 1/2 cups leftover cooked turkey or chicken can be used. To speed cooling of the dressing, sset measure with dressing in a bowl of ice water; stir dressing occasionally.
