Recipe from Mary Smith of Aickley, Iowa

Total Time: 40 minutes

2 boneless skinless chicken breast
1/2 cup rasberry vinegarette
1 bag salad mix of your choice
1/2 cup mozerella cheese
1 cup drained pineapple chunks (in natural juices)
1/2 cup cashews, unsalted
any other fresh veggies, tomatoes, cucumbers, white or red grapes

1.  Cut chicken into cubes and cook in viniagrette over medium-low heat, about 20 minutes.

2.  Toss all together and serve with crackers or toast. 

Servings: 4
Comments: This is an easy light meal.