Chicken-and-Pineapple Salad
Recipe information
Yield
serves 4 or 5. serving size: 2 heaping tablespoons.
Ingredients
2 cooked, skinned chicken breast halves (about 2 pounds)
4 slices ripe pineapple
1/2 cup rice vinegar or white wine vinegar
2 tablespoons sugar (1/2 cup if using wine vinegar)
1/4 cup mayonnaise
Fresh mint, chopped
Lettuce leaves, crisped by soaking in ice water
1/2 cup cashew nuts, broken, toasted (optional)
Preparation
Step 1
Dice the chicken and pineapple into large pieces.
Step 2
Stir the vinegar, sugar, and mayonnaise together in a large bowl until the sugar is dissolved. Add the chicken and pineapple.
Step 3
Add the mint to taste and stir well. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.
