Honey Mustard Pineapple Chicken Salad

• 1 pound pork tenderloin
• 8 slices fresh pineapple
• 1 green bell pepper medium, quartered
• 1 red onion medium, cut into 1/2-inch-thick slices
• 5 tablespoons wish-bone light honey dijon dressing
• 6 cups spring salad mix

1. Pour 2 tablespoons Wish-Bone Light(R) Honey Dijon Dressing over chicken in large, shallow nonaluminum baking dish or resealable plastic bag. Pour 1 tablespoon Dressing over pineapple, green pepper and red onion in another baking dish or resealable plastic bag. Cover, or close bags, and marinate in refrigerator, turning once, at least 30 minutes.
2. Remove chicken, pineapple and vegetables from marinades, discarding marinades. Grill or broil chicken, pineapple and vegetables, turning once, until chicken is thoroughly cooked, pineapple is golden and vegetables are tender, about 10 minutes. Chop pineapple and onion; slice green pepper and chicken.
3. Arrange spinach on serving platter. Top with chicken, pineapple and vegetables and serve with remaining 2 tablespoons Dressing.

pork tenderloin, pineapple, green bell pepper, red onion, wishbone light honey, spring salad mix

Taken from www.yummly.com/recipe/Honey-mustard-pineapple-chicken-salad-296999 (may not work)