1. Slice pineapple pieces lengthwise into 1/2-inch spears. On four dinner plates build a stack with the cabbage, chicken, grapes, apple chunks, and pineapple.
2. For dressing, in a small bowl whisk together stir-fry sauce, peanut butter, and crushed red pepper until well combined. If necessary, add water, 1 teaspoon at a time, until dressing reaches drizzling consistency. Drizzle dressing over stacked salad.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 435.8mg||11 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 34.9g|
|Protein 5.5g||8 %|
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Calories per serving: 226
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