1/2 c  Pineapple chunks* (no sugar)
1 tb Vinegar; cider or rice
1 tb Soy sauce
1 1/2 ts Mustard; Dijon-style
1 ts Oil; peanut or vegetable
1/4 ts Seasoned salt
6 oz Chicken breast*
2 c  Lettuce; shredded
1/4 c  Onions; green-chopped
2 tb Parsley; chopped
1/4 c  Green pepper
1 1/2 oz Water chestnuts; sliced
1    Onion; green-*
1/2 ts 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.