1/2 c. canned pineapple chunks, no sugar added, drain and reserve juice
1 tbsp. each rice or cider vinegar and soy sauce
1 1/2 tsp. Dijon style mustard
1 tsp. peanut or vegetable oil
Dash five-spice powder
6 oz. skinned and boned cooked chicken breasts, cut into thin strips
2 c. shredded lettuce
1/4 c. sliced scallions, green onions
2 tbsp. coarsely chopped fresh parsley
1/4 c. sliced red bell pepper
1 1/2 oz. drained, canned water chestnuts, sliced
1 med. scallion (green onion), trimmed and cut lengthwise into 4 thin strips
1/2 tsp. sesame seed, toasted

In medium glass or stainless-steel bowl (not aluminum) combine reserved pineapple juice, vinegar, soy sauce, mustard, oil, and five spice powder; add chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour, tossing mixture occasionally. In another bowl combine lettuce, sliced scallions, and parsley and toss to combine; combine; 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 scallion strips and sprinkle with sesame seed. Makes 23 servings.