Sweet & Salty Chicken Salad

A quick recipe that tastes great anytime Source: BH&G

• Ready In: 30 mins
• Serves: 4

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 lettuce hearts, halved crosswise
• 2 1⁄4 lbs  deli-roasted chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
• 1  cup green seedless grapes, and halved or  red seedless grapes, halved
• 1  Granny Smith apples, cut into chunks
• 1⁄2 cup  bottled ginger-sesame  stir-fry sauce
• 1⁄4 cup creamy peanut butter
• 1⁄4 teaspoon crushed red pepper flakes
•  water

Directions

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.
2. 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.