Chinese Chicken Salad
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1/2 cup drained, canned chunk pineapple, save juice
1 tablespoon cider vinegar
1 tablespoon soy sauce
1-1/2 teaspoons Dijon-style mustard
1 teaspoon vegetable oil
Dash Five Spice powder
6 ounces skinned and boned cooked chicken breasts, cut into thin strips
2 cups shredded lettuce
1/4 cup sliced green onions
2 tablespoons chopped parsley
1-1/2 ounces drained canned water chestnuts, sliced
1 medium green onion, cut lengthwise into 4 thins strips
1/2 teaspoon toasted sesame seeds
In medium-size glass bowl, combine pineapple juice, vinegar, soy sauce, mustard, oil and Five Spice powder; add chicken and toss to coat. Cover and refigerate for 1 hour. Toss mixture occasionally.
In another bowl, combine lettuce, sliced green onions, parsley and water chestnuts. Toss and refrigerate.
To serve: Line serving platter with lettuce mixture, spoon chicken mixture on top of lettuce. Then sprinkle with sesame seeds and green onion strips.