Instructions: To make the Dressing: In a tall-sided saucepan whisk together the pineapple juice, chili sauce, vinegar, and soy sauce. Bring the mixture to a boil, and simmer until 1/2 cup remains, 15 to 20 minutes. Transfer the mixture to a medium bowl. Whisk in the mustard and sesame oil, and allow to cool to room temperature.

Place the almonds in medium skillet over medium heat. Cook until lightly toasted, about 5 minutes, stirring occasionally.

Lightly brush or spray both sides of the chicken with oil. Season with the marjoram and salt and pepper to taste. Grill the chicken over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut into bite-size pieces.

Place the mixed greens in a large bowl. Add the chicken, almonds, and cucumbers. Drizzle the dressing over the top (you may not need all of it) and toss to coat the leaves evenly. Serve immediately.

This recipe yields 4 to 6 servings.

Wine Recommendation: Pour a glass of a fruity Sauvignon Blanc from New Zealand.

Beer Recommendation: An Irish ale with a kiss of sweetness is super here.

Comments: Not your grandmothers chicken salad, but try it. The healthy dressing has a sweet and tangy balance that adds pizzazz to the chicken and greens.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.