Chicken Salad W/ Pineapple Poppy Seed Vinaigrette
photo by SusieQusie
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
3
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
-
Poppyseed dressing
- 2 tablespoons pineapple juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Splenda sugar substitute
- 1 tablespoon olive oil
- 1 teaspoon poppy seed
directions
- Combine all salad ingredients except dressing and cashews in a large bowl.
- Whisk dressing ingredients together until well combined.
- Just before serving: Add dressing and toss to coat. Sprinkle with cashews.
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Reviews
-
What a treat. The combination is just wonderful. I will cut back on the red peppers next time. I made a little extra dressing with the remaining pineapple juice which I'm glad I did because I don't think it would have been enough with the original stated amount. I also let this marinade for about an hour and the flavors really came through and the slaw was not soggy at all. I may add some red onion to the mix next time. Thanks so much for sharing. Made for PRMR :)
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You've got A VERY NICE, FESTIVE & GREAT TASTING SALAD ~ Really loved the dressing & will be making this again! I actually served this as a meal of its own & included what amounted to 1 very large chicken breast! Thanks for sharing this wonderful salad recipe! [Made & reviewed in 1-2-3 Hit Wonders tag]
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