6 tablespoons cornstarch
1 teaspoon celery salt
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1 pinch salt
1 teaspoon ground black pepper
3/4 cup chopped cooked ham
1 (10 ounce) can crushed pineapple
2 cups cubed shrimp
1 cup chopped tomatoes
1 (5 ounce) can chopped green olives
In a large bowl, combine cornstarch, celery salt, chili powder, garlic powder, parsley, salt, pepper and ham. Pour mixture over peeled and deveined chicken.
Heat grill light to medium high. Grill chicken about 10 minutes at a time, turning occasionally, until juices run clear. Remove from grill and keep warm.
Meanwhile, in a medium bowl, whisk together crushed pineapple, shrimp, tomatoes, green or red olives and onion (optional). Stir into salad while still in liquid.
Place salad in top of large bowl.
Lightly oil grill grate. Add vegetable to skillet; cook over medium heat until heated through. Remove from skillet and pour salad evenly over chicken. Place lettuce on skillet top of salad.
Smoke a charcoal grill in the center of the grill. Grill chicken on each side about 5 minutes per side, turning once. Top each salad with shrimp.