1-1/2 pounds of 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

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 boiler 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. Makes 6 servings.

Per Serving
Calories: 336.5
Protein: 29.1
Total Fat: 13.8 grams
Saturated Fat: 2.56
Carbohydrates: 25.7 grams
Cholesterol: 75.5 milligrams
Sodium: 559 milligrams