Chicken Salad W/ Pineapple Poppy Seed Vinaigrette

• 1 (430 g) bag broccoli coleslaw mix
• 366 g red peppers, diced (2 large)
• 78 g carrots, shredded
• 8 ounces pineapple tidbits, juice reserved
• 8 ounces boneless skinless chicken breasts, cooked and cubed
• 28 g cashews or 28 g sliced almonds
• 2 tablespoons pineapple juice
• 2 tablespoons white wine vinegar
• 2 tablespoons Splenda sugar substitute
• 1 tablespoon olive oil
• 1 teaspoon poppy seed

1. Combine all salad ingredients except dressing and cashews in a large bowl.
2. Whisk dressing ingredients together until well combined.
3. Just before serving: Add dressing and toss to coat.
4. Sprinkle with cashews.

broccoli coleslaw, red peppers, carrots, pineapple, chicken breasts, cashews, pineapple juice, white wine vinegar, splenda sugar substitute, olive oil, poppy seed

Taken from www.food.com/recipe/chicken-salad-w-pineapple-poppy-seed-vinaigrette-305060 (may not work)