Asian-Inspired Chicken Salad

For dressing, in a screw-top jar, combine pineapple juice, rice vinegar, oil, soy sauce, sugar, sesame oil and ground pepper. Cover and shake well. Set aside.

For salad, preheat broiler. Place chicken on the greased unheated rack of a broiler pan. In a small bowl, combine soy sauce and ginger; brush some of the mixture onto one side of each chicken breast half. Broil 4 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once and brushing with the remaining soy mixture halfway through broiling. Discard any remaining soy mixture. Remove from heat; cool slightly. Cut chicken into bite-size strips. Cover with foil and set aside.

In a large bowl, toss together salad greens, assorted fresh vegetables, red cabbage and scallions.

Shake reserved dressing well; pour about 1/2 cup of the dressing over salad. Toss lightly to coat. Divide salad among six dinner plates. Top salads with chicken strips; pour remaining dressing over chicken. Sprinkle with sesame seeds. Serve immediately.