Duesterbeck's Delbrook Inn Chicken Cashew Salad

1 pound mixed romaine and iceberg lettuce
6 ounces diced cooked chicken breast meat (about 1 1/3 cups)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup shredded)
1 1/2 cups pineapple chunks
1/2 cup sliced ripe olives
1/4 cup diced red onion
1 small ripe tomato, diced (about 1/2 cup)
3 1/2 ounces whole salted cashews (about 1/3 cup)
1/2 cup purchased honey Dijon dressing

Put greens into a 3-quart chilled salad dish, peaking the greens in the center. Add chicken and sprinkle with cheese. Place pineapple chunks around perimeter of dish. Sprinkle olive slices, onions and tomatoes over salad. Top with cashews.

Add dressing and immediately serve with a warm roll or bread stick. Makes 4 to 6 servings.