Asian inspired grilled chicken salad

Marinate chicken tenderloin in ginger infused soy sauce, olive oil and crushed garlic for 2 hours. While waiting for chicken to marinate, prepare salad base with the mixed greens, red bell pepper, tomato and red onion. After the chicken has marinated, grill chicken on medium heat, cover and cook for 3 minutes on each side until cooked thoroughly. Next, warm up a pan on medium to high heat. Once heated, spray a coat of pam on pan. Grill the strips of pineapple on each side for about 30 seconds each. Top the bed of greens and vegetables with the chicken and then the pineapple. Lastly, sprinkle the slivered almonds on top. Serve with ginger balsamic vinegarette