Mandarin Chicken Salad

Mandarin Chicken Salad
1 can pineapple chunks (15 1/2 oz.) undrained, heavy syrup
1 Tbs. soy sauce
1 can diced tomatoes, drained (12 1/2 oz.)
1/3 C. packed cilantro, chopped
1/4 C. almond slivered
3 Tbs. oil
3 Tbs. cider vinegar
4 C. shredded cabbage
2 C. chicken
1/2 C. sliced green onions, sliced
1/8 C. toasted sesame seeds
Directions

Drain pineapple, reserving 1/4 c. syrup. In small bowl, combine reserved syrup, oil, vinegar and soy sauce; stir briskly with fork. Toss cabbage with pineapple, tomatoes, chicken and cilantro in large bowl. Add dressing as desired; gently toss. Sprinkle with almonds and sesame seeds.



Makes 4 servings.