Sweet & Salty Chicken Salad

• 1 fresh pineapple, peeled and cut lengthwise into 4 pieces
• 12 of a head napa cabbage, cut into 1-inch crosswise pieces or 2 romaine lettuce hearts, halved crosswise
• 2 14 lbs deli-roasted chicken, meat removed from bones and cut into bite-size pieces (remove skin if desired)
• 1 cup green seedless grapes, and halved or red seedless grapes, halved
• 1 Granny Smith apples, cut into chunks
• 12 cup bottled ginger-sesame stir-fry sauce
• 14 cup creamy peanut butter
• 14 teaspoon crushed red pepper flakes
• water

1. Slice pineapple pieces lengthwise into 1/2-inch spears.
2. On four dinner plates build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.
3. For dressing, in a small bowl whisk together stir-fry sauce, peanut butter, and crushed red pepper until well combined.
4. If necessary, add water, 1 teaspoon at a time, until dressing reaches drizzling consistency.
5. Drizzle dressing over stacked salad.

pineapple, cabbage, deli, grapes, apples, gingersesame, peanut butter, red pepper, water

Taken from www.food.com/recipe/sweet-salty-chicken-salad-512899 (may not work)