Instructions: In medium glass (not aluminum) bowl combine pineapple juice (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken 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 and sprinkle with sesame seed. 245 calories/serving.

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