Chicken salad #7

Yield: 2 servings

Measure Ingredient
½ cup Pineapple chunks* (no sugar)
1 tablespoon Vinegar; cider or rice
1 tablespoon Soy sauce
1½ teaspoon Mustard; Dijon-style
1 teaspoon Oil; peanut or vegetable
¼ teaspoon Seasoned salt
6 ounces Chicken breast*
2 cups Lettuce; shredded
¼ cup Onions; green-chopped
2 tablespoons Parsley; chopped
¼ cup Green pepper
1½ ounce Water chestnuts; sliced
1 Onion; green-*
½ teaspoon Sesame seed, toasted

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to comvine. Cover with plastic wrap and refrigerate until ready to use. To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245 calories/serving.

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