1. Heat a large pan over medium heat. Add 2 tbsp Japanese dressing and the chicken tenderloins, cook for 8-10 minutes or until cooked through, turn occasionally. Set aside on a chopping board (step 4).

2. Dice capsicum and celery, drain pineapple and crush peanuts.

3. Toss prepared ingredients together with coleslaw mix and dressing to taste (we used 1/3 cup).

4. Shred or chop the cooked chicken, add to salad and adjust seasoning to taste with salt and pepper.

5. Tear or roughly chop lettuce leaves, divide between plates and spoon over pineapple chicken salad. Top with crispy noodles to serve.

Notes:
Skip step 4 and serve salad with chicken tenderloins on the side instead, if you prefer.

Japanese dressing 1 jar
Chicken tenderloins 500g
Green capsicum 1
Celery 1 stick
Crushed pineapple 440g
Peanuts 1 packet (40g)
Coleslaw mix 1 bag (400g)
Baby cos lettuce 1
Crispy noodles 1 packet

From your pantry:
salt, pepper