Yield: 4 servings
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Dressing:
2/3 cup sour cream
1/4 cup reserved pineapple liquid
1 teaspoon garlic powder
1/4 teaspoon white pepper
Salad:
1 (16 ounce) package Green Giant American mixture San Francisco frozen broccoli, carrots, water chestnuts and red peppers, thawed and drained
2 cups shredded cooked chicken
1/3 cup sliced onions
1 (8 ounce) can pineapple tidbits in own juiced drained and reserving 1/4 cup liquid
1/2 cup cashews
lettuce leaves
1-2 teaspoons parsley, chopped

In a small bowl, combine all dressing ingreadients; blend with wire whisk.

In large bowl, combine all salad ingredients except cashews, lettuce and parsley; toss.
Pour dressing over salad mixture; toss to coat.

Refrigerate 1 hour to blend flavors.

Just before serving, stir in cashews.

Line 4 salad plates with lettuce leaves; spoon salad on each lettuce-;lined plate.

Sprinkle each with parsley.

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