Asian-Style Chicken Salad - cooking recipe

Ingredients

Salad
4 cups cos lettuce leaves (baby torn)
375 g boneless skinless chicken breasts (cooked and chopped)
1/2 fresh pineapple (core removed and cut into wedges)
2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
1 yellow capsicum (or red cut into thin strips, bell pepper)
Dressing
2 tablespoons light soy sauce
1 tablespoon lemon juice (fresh)
1 tablespoon peanut butter
2 teaspoons honey
1 pinch chili flakes

Preparation

On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
Drizzle the dressing between the 4 serves.