Ingredients
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78 g carrots, shredded
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8 ounces pineapple tidbits, juice reserved
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8 ounces boneless skinless chicken breasts, cooked and cubed
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28 g cashews or 28 g sliced almonds
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2 tablespoons pineapple juice
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2 tablespoons white wine vinegar
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2 tablespoons Splenda sugar substitute
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1 tablespoon olive oil
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366 g red peppers, diced (2 large)
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1 (430 g) bag broccoli coleslaw mix
Instructions
- Combine all salad ingredients except dressing and cashews in a large bowl.
- Whisk dressing ingredients together until well combined.
- Just before serving: Add dressing and toss to coat. Sprinkle with cashews.