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tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl. add celery, pineapple and grapes. toss. add the peas, green onion and cashews. toss. in a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy. add the mayo mixture and fresh chives to the chicken mixture and fold gently. add salt and pepper to taste. refrigerate for at least an hour to blend the flavors. to serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture. sprinkle with chow mein noodles for garnish.
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W