This tropical chicken salad combines fresh vegetables, juicy pineapple, and crunchy cashews for a delightful and refreshing meal.
In a large mixing bowl, combine the broccoli coleslaw mix, grated carrot, and pineapple tidbits.
Ensure the pineapple is well-drained to avoid making the salad watery.
Add the cooked chicken breast, shredded into bite-sized pieces, to the bowl.
Shred the chicken while it's warm for easier handling.
Pour the poppy seed dressing over the mixture and toss gently to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Sprinkle the toasted cashews on top just before serving.
Toast the cashews in a dry pan for a few minutes to enhance their flavor.
Serve the salad on a platter and enjoy immediately.
Garnish with fresh herbs like cilantro for an added burst of flavor.
