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Grilled Chicken Salad

1 1/2 pounds broiler-fryer chicken tenders
2 tablespoons prepared mustard
2/3 cup pineapple juice
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
1 bunch leaf lettuce
1 can (14 ounces) pineapple tidbits
3 Anaheim peppers, sliced in rings
1 small onion, sliced in rings
1/2 cup almond slices, toasted
1/4 cup sesame seeds, toasted

1. In saucepan, place mustard and stir in pineapple juice slowly to prevent lumping. Add soy sauce, vinegar and honey; place over high heat and bring to a boil.
2. Place chicken in a bowl and pour over warm sauce; cover and refrigerate at least 1 hour. Remove chicken from marinade. Place marinade in small saucepan and boil 3 minutes.
3. 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.
4. To assemble salad, arrange lettuce on a plate; then add pineapple, pepper rings and onions. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.