ASIAN CHICKEN AND PINEAPPLE SALAD
Asian inspired flavors are a nice complement to left-over chicken. Adding pineapple brought a level of coolness to a luncheon salad competing with the summer heat. I put it together early in the morning when it was a little cooler, over night would work, too.
Provided by Carolyn Haas
Categories Chicken Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. Cook pasta in bottom of pot while blanching the pea pods in strainer set on top. Remove and cool when peas are tender crisp. Finish cooking pasta, drain and rinse in cold water.
- 2. Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
- 3. Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
- 4. Sprinkle some cashews and cilantro on top to serve.
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