2 tbsp. prepared mustard
2/3 cup pineapple juice
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 tbsp. honey
1-1/2 lb. chicken tenders
1 bunch leaf lettuce
One 14 oz. can 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, stir mustard and pineapple juice until blended. Add soy sauce, vinegar and honey; place over high heat and bring to a boil. Place chicken in a bowl and pour warm sauce over it; 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 onion. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all. Makes 6 servings.
Answer by scout_mom at 9:57 PM on Jul. 7, 2011
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