Chicken-Spinach Toss - cooking recipe

Ingredients

1 (15 oz.) can pineapple chunks
8 c. torn spinach
2 c. cubed cooked chicken
1 c. fresh or canned bean sprouts
1 (8 oz.) can sliced water chestnuts, drained
1/3 c. salad oil
1 Tbsp. sugar
3 Tbsp. soy sauce
2 Tbsp. lemon juice
1/8 tsp. pepper
2 Tbsp. sesame seed, toasted

Preparation

Drain pineapple, reserving 1/3 cup juice.
In a bowl combine the pineapple, spinach, chicken, bean sprouts and water chestnuts. In screw-top jar, combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice and pepper.
Shake well.
Pour over salad; toss.
Sprinkle with sesame seed.
Serves 4.