15-1/4 oz. can pineapple chunks
8 c. torn spinach
1 c. fresh bean sprouts
8-oz. can sliced water chestnuts, drained
1/3 c. salad oil
1 T. sugar
3 T. soy sauce
2 T. lemon juice
1/8 t. pepper
2 T. sesame seed, toasted
Drain pineapple, reserving 1/3 c. juice.
In bowl combine the pineapple, spinach, chicken, bean sprouts, and water chestnuts.
In screw top jar combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice, and pepper; shake well. Pour over salad; toss. Sprinkle with sesame seed.