Asian-Style Chicken Salad

From Australian BH&G Diabetic Living issue 12 2007.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 4  cups  cos lettuce leaves (baby torn)
• 375  g boneless skinless chicken breasts (cooked and chopped)
• 1⁄2 fresh pineapple (core removed and cut into wedges)
• 2  granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
• 1  yellow capsicum (or red cut into thin strips, bell pepper)

• Dressing

• 2  tablespoons light soy sauce
• 1  tablespoon lemon juice (fresh)
• 1  tablespoon peanut butter
• 2  teaspoons honey
• 1  pinch  chili flakes

Directions

1. On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
2. In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
3. Drizzle the dressing between the 4 serves.