Chicken Cashew Salad

• 6 chicken breasts
• 2 c. pineapple juice
• 1/2 c. wine vinegar
• 1/2 tsp. ginger
• 1/2 c. honey
• 2 tsp. Worcestershire
• 1/2 tsp. salt
• 1 large pineapple, cubed
• 6 large stalks celery, sliced
• 1 can water chestnuts, sliced
• 1/2 large red pepper, strips
• 1/2 large green pepper, strips
• 1 large English cucumber, sliced and quartered
• 1 head lettuce, broken
• 2 c. roasted cashews
• 1/2 c. pineapple juice
• 1/4 c. lemon juice
• 1/2 c. red wine vinegar
• 1 1/2 tsp. ginger or 1/4 tsp. fresh ground
• 1/4 tsp. salt
• 1/3 c. sugar
• 3/4 tsp. Worcestershire
• 1 c. oil

1. Marinate chicken breasts for 4 to 5 hours in mixture of 2 cups pineapple juice, wine vinegar, 1/2 teaspoon ginger, honey, 2 teaspoons Worcestershire and 1/2 teaspoon salt.
2. Then either bake it and cut it up or cut it up first and stir-fry it.

chicken breasts, pineapple juice, wine vinegar, ginger, honey, worcestershire, salt, pineapple, stalks celery, water chestnuts, red pepper, green pepper, cucumber, head lettuce, cashews, pineapple juice, lemon juice, red wine vinegar, ginger, salt, sugar, worcestershire, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727503 (may not work)