Pineapple Chicken Salad
2 Tbsp. Soy Sauce 2 cans White Chicken Meat, drained
1/4 tsp. Lemon-pepper Seasoning 1 (8-oz.) can sliced
Pineapple 3 Tbsp. Olive Oil 2 Tbsp. Vinegar 1 Tbsp. Honey
2/4 tsp. ground Ginger 8 cups assorted Vegetables, Lettuce,
Re Onion, Carrots, Bell Pepper, (red if you can find one),
and Broccoli Salted Peanuts
Place canned, drained chicken in medium bowl, sprinkle with
lemon-pepper seasoning. Set aside. Drain pineapple,
reserving 2 Tbsp. juice, set pineapple aside. In a jar with
tight lid, combine oil, soy sauce, vinegar, honey, ginger
and pineapple juice. Put lid on jar tightly and shake,
shake, shake. Brush some dressing over pineapple rings,
broil pineapple 2 minutes. Place raw vegetables, pineapple
and chicken in large bowl. Add peanuts and toss well. I'd
say 2/3 cup peanuts would work well. Pour dressing over all
and toss gently until well coated. Serve immediately.
Yield: 6 servings
BonApetit' PattyG from Missouri
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