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 each | 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.