4 boneless chicken breasts
1 lg. can pineapple chunks, save juice
1 green pepper, chopped
1 tomato, chopped
1 head of lettuce, shredded

In large frying pan put 1/4 cup pineapple juice, 2 tablespoons of butter and chicken breasts, cover and simmer until done.

Mix lettuce, tomato and green pepper and put in individual bowls. Put pineapple chunks on top of salad fixings. Cut chicken in chunks or slices. Put it on top of pineapple. Add dressing to taste.

DRESSING:

In blender mix:

1 c. pineapple juice
1/4 c. lemon juice
1/4 c. olive oil
1/8 c. white vinegar
1 tbsp. mustard
3 tbsp. mayonnaise
3 tsp. sugar

Blend well. Pour over finished salad.