Ingredients

The following ingredients have 12 Servings
  • 1/2 - 1 Recipe Cashew Coconut Crusted Chicken (*)
  • 1 cup fresh pineapple (chopped from 1 whole pineapple)
  • 1/4 cup honey
  • 3 tablespoons cider vinegar
  • 1/4 cup canola oil
  • 1/4-1/2 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 1/2 teaspoons freshly grated ginger
  • Salt and pepper to taste
  • 1 head romaine lettuce, chopped
  • 5 green onions, chopped
  • 1 large cucumber, chopped
  • 1 large red bell pepper, chopped
  • pineapple, chopped ((Remaining not used in vinaigrette))
  • 1 large mango, chopped
  • 1 avocado, chopped ((optional))

Instruction

  • Prepare Crispy Cashew Coconut Crusted Chicken according to recipe. Cut into strips when slightly cooled.
  • Place all of the Pineapple Vinaigrette ingredients in a blender or food processor and puree until smooth. Taste and add additional honey, paprika, salt and pepper if desired, keeping in mind the fruit will be sweet. (I add a little more paprika for a kick)
  • Toss all the salad ingredients together or toss vegetables then add pineapple, mango and avocado to individual servings if you know there will be some left (so you can save separately). Drizzle individual servings with dressing (you don't need a lot). Enjoy!