Grilled Chicken And Mixed Greens Salad

• 3 tablespoons unsweetened pineapple juice
• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon pepper
• 2 pounds boneless skinless chicken breasts, julienned
• 8 cups torn mixed salad greens
• 2 large tomatoes, chopped
• 3/4 cup pineapple tidbits
• 4 green onions, sliced
• Oil and vinegar salad dressing, optional

1. In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
2. To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

pineapple juice, soy sauce, worcestershire sauce, garlic, pepper, chicken breasts, tomatoes, pineapple tidbits, green onions, oil

Taken from www.tasteofhome.com/recipes/grilled-chicken-and-mixed-greens-salad/ (may not work)