posted by Sue Freeman 06-14-98 6:35 PM
Chicken Cashew Salad
1 teaspoon seasoned salt
1/4 teaspoon white pepper
2/3 cup mayonnaise
2 teaspoons sesame oil
2 tablespoons honey
1 teaspoon soy sauce
14 ounces cooked, cold white meat of chicken, pulled into 3/4-inch pieces with a fork
1/2 cup plus 2 tablespoons finely diced celery
1/4 cup drained pineapple tidbits
1/2 cup red seedless grapes, halved
4 cups torn iceberg lettuce
2 cups torn romaine lettuce
1/2 of a medium carrot, shredded
1/4 cup shredded red cabbage
2 to 3 Roma tomatoes, cut to make 20 slices
20 fresh pineapple slices, each measuring about 3/8 by 1 1/2 inches, or quarter 5 canned
pineapple rings
20 mandarin orange segments
1/2 cup salted cashews
To make chicken salad, combine seasoned salt, pepper, mayo, sesame oil, honey and soy sauce. Add chicken to dressing along with celery, pineapple and grapes. Mix and refrigerate 2 hours before serving.
To assemble salad: Combine lettuces with carrot and cabbage and place in bottom of 4 large plates or bowls. Put about 1 cup chicken salad atop each bed of lettuce.
Place 5 tomato slices around outside of mounded salad. Top each tomato slice with a slice of pineapple. Top each pineapple slice with a mandarin orange segment. Top each salad with one-fourth of the cashews and serve.
Makes 4 servings.