This recipe is from the latest Better Homes & Gardens cookbook, “Quick Homemade: Fast, Fresh Meals in 30 Minutes.”


Makes 4 servings

1 fresh pineapple, peeled, cored and cut lengthwise into 4 pieces

½ of a head of napa cabbage, cut crosswise into 1-inch-thick pieces, or 2 hearts romaine lettuce, halved crosswise

One 2 ¼-to-2 ½-pound roasted chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)

1 cup green and/or red seedless grapes, halved

1 Granny Smith apple, sliced

½ cup ginger-sesame stir-fry sauce

¼ cup creamy peanut butter

¼ teaspoon crushed red pepper

Slice pineapple pieces into ½-inch-thick slices. Arrange cabbage, chicken, grapes, apples slices and pineapple on a platter or individual plates.

For dressing: In a small bowl whisk together stir-fry sauce, peanut butter and crushed red pepper. If necessary, add water, 1 teaspoon at a time, to reach drizzling consistency. Drizzle dressing over salad.

Tribune Wire

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