Sweet & Salty Chicken Salad

By cmschnettler

Ingredients

• 1 fresh pineapple, peeled and cut lengthwise into 4 pieces
• 1/2 of a head napa cabbage, cut into 1-inch crosswise pieces, or 2 romaine hearts, halved crosswise
• 1 2 1/4 pound deli-roasted chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
• 1 cup green and/or red seedless grapes, halved
• 1 Granny Smith apple, cut into chunks
• 1/2 cup bottled ginger-sesame stir-fry sauce
• 1/4 cup creamy peanut butter
• 1/4 teaspoon crushed red pepper
• Water

Details

Servings 4
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Slice pineapple pieces lengthwise into 1/2-inch spears. On four dinner plates build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.

For dressing, in a small bowl whisk together stir-fry sauce, peanut butter, and crushed red pepper until well combined. If necessary, add water, 1 teaspoon at a time, until dressing reaches drizzling consistency. Drizzle dressing over stacked salad.