Makes 2 servings.

1/2 can pineapple chunks, reserve juice
1 tbsp. each cider vinegar and soy sauce
1 1/2 tsp. Dijon style mustard
1 tsp. peanut or vegetable oil
Dash of 5 spices powder
6 oz. chicken breast, no skin, cut into thin strips
2 c. lettuce
1/4 c. scallion
2 tbsp. parsley
1/4 c. sliced red pepper
1 1/2 oz. drained water chestnuts
1/2 tsp. toasted sesame seeds

In bowl combine pineapple juice, vinegar, soy sauce, mustard, oil and spices. Add chicken and toss to coat. Cover and refrigerate 1 hour tossing occasionally. In other bowl combine lettuce, scallion and parsley. To serve line platter with lettuce, spoon chicken over top. Top with pineapple, pepper, chestnuts and sprinkle with sesame seed.