Chicken Cashew Salad - cooking recipe

Ingredients

6 chicken breasts
2 c. pineapple juice
1/2 c. wine vinegar
1/2 tsp. ginger
1/2 c. honey
2 tsp. Worcestershire
1/2 tsp. salt
1 large pineapple, cubed
6 large stalks celery, sliced
1 can water chestnuts, sliced
1/2 large red pepper, strips
1/2 large green pepper, strips
1 large English cucumber, sliced and quartered
1 head lettuce, broken
2 c. roasted cashews
1/2 c. pineapple juice
1/4 c. lemon juice
1/2 c. red wine vinegar
1 1/2 tsp. ginger or 1/4 tsp. fresh ground
1/4 tsp. salt
1/3 c. sugar
3/4 tsp. Worcestershire
1 c. oil

Preparation

Marinate chicken breasts for 4 to 5 hours in mixture of 2 cups pineapple juice, wine vinegar, 1/2 teaspoon ginger, honey, 2 teaspoons Worcestershire and 1/2 teaspoon salt.
Then either bake it and cut it up or cut it up first and stir-fry it.