Chicken-and-Pineapple Salad

• 2 cooked, skinned chicken breast halves (about 2 pounds)
• 4 slices ripe pineapple
• 1/2 cup rice vinegar or white wine vinegar
• 2 tablespoons sugar (1/2 cup if using wine vinegar)
• 1/4 cup mayonnaise
• Fresh mint, chopped
• Lettuce leaves, crisped by soaking in ice water
• 1/2 cup 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.
3. Add the chicken and pineapple.
4. Add the mint to taste and stir well.
5. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.

chicken, pineapple, rice vinegar, sugar, mayonnaise, fresh mint, water, cashew nuts

Taken from www.epicurious.com/recipes/food/views/chicken-and-pineapple-salad-378753 (may not work)