Ingredients
2 tablespoons sugar1 tablespoon cornstarch1/2 teaspoon salt1/4 cup unsweetened pineapple juice1/4 cup chicken broth2 tablespoons plus 1-1/2 teaspoons white vinegar1 tablespoon reduced-sodium soy sauce1 teaspoon canola oilSALAD:1 pound boneless skinless chicken breast, cut into 1/2-inch strips2 teaspoons reduced-sodium soy sauce1/2 teaspoon minced fresh gingerroot2 teaspoons canola oil1 medium cucumber, quartered, seeded and thinly sliced1 large red onion, quartered and thinly sliced1 celery rib, thinly slicedLettuce leaves, optional5 pineapple slices, halved2 tablespoons sesame seeds, toasted
Preparation
In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate.
In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken.
Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.
