Grilled Chicken And Pineapple Salad

• 1 small fennel bulb (3/4 cup)
• 1 large pineapple (1 1/2 cups)
• 8 ounces skinless, boneless chicken
• 8 ounces fresh corkscrew pasta
• 8 large black Italian, Greek or French olives
• 1 tablespoon grated onion
• 1 teaspoon anchovy paste
• 1 teaspoon dry mustard
• 1 teaspoon Dijon mustard
• 4 teaspoons Worcestershire sauce
• 1/2 cup plain nonfat yogurt
• 1 teaspoon raspberry or balsamic vinegar
• 1 bunch arugula
• Freshly ground black pepper

1. If using a broiler, turn it on.
2. For the pasta, bring water to boil in a covered pot.
3. Wash, trim and chop fennel finely and place in large serving bowl.
4. Cut pineapple into small pieces.
5. You will need about 3/4 of the pineapple to make 1 1/2 cups.
6. Add to fennel.
7. If using a stove-top grill, prepare.
8. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
9. Cook pasta according to package directions.
10. Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
11. Wash, trim and dry arugula.
12. When chicken is cooked, remove and cut into julienne strips; add to bowl.
13. Drain pasta and add to bowl.
14. Season with pepper.
15. Arrange arugula on two serving plates and top with chicken salad.
16. Add two slices of crusty French or Italian bread.

fennel, pineapple, skinless, pasta, black italian, onion, anchovy paste, mustard, mustard, worcestershire sauce, nonfat yogurt, raspberry, arugula, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10419 (may not work)