Hawaiian Chicken Salad

Ingredients:

2 tbsp. prepared mustard

2/3 cup pineapple juice

3 tbsp. soy sauce

2 tbsp. red wine vinegar

1 tbsp. honey

1-1/2 pounds chicken tenders

1 bunch leaf lettuce

One 14 ounce can pineapple pieces

3 Anaheim peppers, sliced in rings

1 small onion, sliced in rings

1/2 cup almond slices, toasted

1/4 cup sesame seeds, toasted

Directions:

In saucepan, stir mustard and pineapple juice until blended. Add soy sauce, vinegar and honey; place over high heat and bring to a boil. Place chicken in a bowl and pour warm sauce over it; cover and refrigerate at least 1 hour. Remove chicken from marinade. Place marinade in small saucepan and boil 3 minutes. Place chicken on prepared grill (or broiler rack) about 6 inches from heat. Cook, turning and basting with boiled marinade, about 6 minutes or until fork can be inserted in chicken with ease.

To assemble salad, arrange lettuce on a plate; then add pineapple, pepper rings and onion. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all.

Serves 6