Great
food all day long, eat joyfully, eat healthily, Maya Angelou 2011 London
Chicken-and-pineapple-salad
2 cooked, skinned chicken breasts; 4 slices ripe pineapple;
120ml/4floz rice vinegar or white wine vinegar; 2 tblsp sugar; 115g/4oz
mayonnaise; fresh mint, chopped; lettuce leaves, crisped by soaking in ice
water; 65g/2 1/2oz cashew nuts, broken, toasted (optional)
1. Dice the chicken and pineapple into large pieces.
2. Stir the vinegar, sugar, and mayonnaise together in a
large bowl until the sugar is dissolved. Add the chicken and pineapple.
3. Add the mint to taste and stir well. Serve atop lettuce
leaves and sprinkle cashews over the salad, if desired.
Serves 4 or 5
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