Marinade: Combine first ten ingredients in a zip-lock bag and mix well (if it seems a little too thick you can add a bit of warm water to loosen it up a bit).
Add chicken to marinade.
Let marinate for at least 2 hours in the refrigerator, being sure to place the bag in a bowl to prevent drips or leaks from contaminating any other food in the refrigerator.
Cook chicken in a grill pan or on an indoor grill, until done (170 degrees), turning once (depending on the thickness of the breasts it can be anywhere from 10 to 15 minutes); put aside on a plate to rest while you prepare the salad base.
Place greens on salad plates. Top with pineapple, oranges, mushrooms, carrot and sweet pepper.
Slice the chicken on the diagonal to form a nice presentation and lay upon the salad base.
Serve immediately with your favorite dressing or a light vinaigrette of sesame oil, pineapple juice and a dash of soy sauce.
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