Chicken Salad W/ Pineapple Poppy Seed Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Red peppers and pineapple add the pizazz to this summery salad; while the pineapple poppyseed dressing is what makes this dish shine! I've made it as a meal, but also makes a beautiful addition to a picnic. Ingredients:
1 (430 g) bag broccoli coleslaw mix |
366 g red peppers, diced (2 large) |
78 g carrots, shredded |
8 ounces pineapple tidbits, juice reserved |
8 ounces boneless skinless chicken breasts, cooked and cubed |
28 g cashews or 28 g sliced almonds |
2 tablespoons pineapple juice |
2 tablespoons white wine vinegar |
2 tablespoons splenda sugar substitute |
1 tablespoon olive oil |
1 teaspoon poppy seed |
Directions:
1. Combine all salad ingredients except dressing and cashews in a large bowl.
2. Whisk dressing ingredients together until well combined.
3. Just before serving: Add dressing and toss to coat. Sprinkle with cashews.
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