Chicken Salad - 7

Recipe Ingredients

1/2 cup	99g / 3.5oz	Pineapple chunks* - (no sugar)
1 tablespoon	15ml	Vinegar - cider or rice
1 tablespoon	15ml	Soy sauce
1 1/2 teaspoons	7.5ml	Mustard - Dijon-style
1 teaspoon	5ml	Oil - peanut or vegetable
1/4 teaspoon	1.3ml	Seasoned salt
6 oz	170g	Chicken breast*
2 cups	474ml	Lettuce - shredded
1/4 cup	15g / 0.5oz	Onions - green-chopped
2 tablespoons	30ml	Parsley - chopped
1/4 cup	59ml	Green pepper
1 1/2 oz	42g	Water chestnuts - sliced
1		Onion - green-*
1/2 teaspoon	2.5ml	Sesame seed - toasted

Recipe Instructions

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to combine.

Cover with plastic wrap and refrigerate until ready to use. To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwise into 4 strips) and sprinkle with sesame seed. 245 calories/serving.

Source:
Connie McCarthy

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