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
1/4 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



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/