1/2 (12 oz.) bagged salad greens (I use classic iceberg)
1 (8 oz.) can pineapple tidbits (reserve juice)
1/2 to 2/3 cup cooked chicken, cut into cubes (leftovers are good)
1/4 cup chopped walnuts
1/4 cup shredded cheddar cheese, for sprinkling
1 tbsp. Italian dressing or olive oil

Place bag salad in a large bowl. Drain pineapple juice off and reserve. Add pineapple tidbits, walnuts and cooked cubed chicken. Lightly toss salad. Take reserved pineapple juice and add about 1 tablespoon of bottled Italian dressing or olive oil. Stir pineapple and dressing until blended well. Pour over salad and toss again. Put in salad bowls and sprinkle top with cheddar cheese.

Cooks Tip: Can also be prepared directly into salad bowls.

Submitted by: WGunlock