Carol'S Chicken Fruit Salad - cooking recipe

Ingredients

3 boneless skinless chicken breasts (cooked)
1 (15 1/4 ounce) can pineapple chunks
1 medium granny smith apple, unpeeled
1 cup green seedless grape, halved
1/4 cup light mayonnaise
3/4 cup cashews
1 bunch romaine lettuce

Preparation

Cut cooked chicken into good sized chunks.
Drain pineapple, reserving juice.
Chop apple into chunks and dip in pineapple juice to keep them from browning.
Combine chicken, pineapple, apple, grapes and mayonaisse.
Mix well.
Cover and chill 2 hours before serving.
Serve over romaine lettuce leaves.
Top with some of the cashews.