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Recipe from Mary Smith of Aickley, Iowa
Total Time: 40 minutes
2 boneless skinless chicken breast
1/2 cup rasberry vinegarette
1 bag salad mix of your choice
1/2 cup mozerella cheese
1 cup drained pineapple chunks (in natural juices)
1/2 cup cashews, unsalted
any other fresh veggies, tomatoes, cucumbers, white or red grapes
1. Cut chicken into cubes and cook in viniagrette over medium-low heat, about 20 minutes.
2. Toss all together and serve with crackers or toast.
Servings: 4
Comments: This is an easy light meal.
