You are here: Home » Recipes » Grilled Chicken Salad with Pineapple and Bell Pepper Grilled Chicken Salad with Pineapple and Bell Pepper Yield 6 servings PrintEmail Ingredients 1 1 1/2 pounds broiler-fryer chicken tenders2 tablespoons prepared mustard2/3 cup pineapple juice3 tablespoons soy sauce2 tablespoons red wine vinegar1 tablespoon honey1 bunch leaf lettuce14 ounces pineapple tidbits3 Anaheim peppers, silced in rings1 small onion, sliced in rings1/2 cup almond slices, toasted1/4 cup sesame seeds, toasted Instructions 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. 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. 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 onions. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all.