GRILLED ASIAN CHICKEN SALAD - description
Source: Granite City

Boneless chicken breast lightly seasoned in pineapple soy marinated then charbroiled. The chicken is chopped and flash sautéed in a Szechwan peanut sauce then served over an Asian salad of shredded iceberg lettuce, cilantro, cabbage, cucumbers, shredded carrots and crispy wonton strips tossed in a fresh lime and sesame dressing.

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I couldn't find a clone recipe but could find several recipe that could possible help you re-create this recipe. You will probably have to tweak them. Please share your end results.

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PINEAPPLE-SOY MARINADE
Adapted from source: Steve_G
Makes: 2 cups (6 servings)

Note from source: Nice asian taste, very easy! I do whenever I have a recipe that calls for drained pineapple

1 cup pineapple juice
1/2 cup soy sauce
1/2 cup peanut oil
2 tablespoons sesame oil
4 cloves garlic, crushed
salt and pepper

Combine all ingredients, great for chicken or fish.
marinate overnight if possible, but 3-4 hours will do the trick in a pinch.

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SPICY SICHUAN PEANUT SAUCE
Source: The Best of Gourmet 1995 by Gourmet Magazine Editors
Makes 2 1/2 cups sauce (with noodles/pasta, serves 4-6)

1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste (available at specialty shops) OR 1 teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce (available at specialty shops) or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water

In a blender or food processor, blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.

TO USE PEANUT SAUCE:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallions to taste.

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LIME AND SESAME SALAD DRESSING
Source: TVNZ, New Zealand

1/2 cup sesame oil
1/2 cup brown rice vinegar
1/4 cup lime juice
1/4 cup lemon juice
1 tsp tamari
2 tsp curry powder
1 tsp paprika
1 tsp dried chilli pepper flakes, finely chopped

Place all the ingredients in a jar with a tight fitting lid, shake well. This will keep perfectly in the fridge covered for 3 weeks.

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Oriental Sesame Dressing
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Gladys/PR 9-30-2002

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Crispy Wonton Strips
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Halyna - NY 4-11-2005