Sweet chili-mustard chicken salad with toasted almonds

For the dressing:
3/4 cup pineapple juice
2 tablespoons mild chili sauce
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon Asian sesame oil
1/2 cup sliced almonds
4 boneless, skinless chicken breast halves, about 6 ounces each
Canola oil
1/2 teaspoon finely chopped fresh marjoram
Kosher salt
Freshly ground black pepper
4 cups mixed baby greens
1 four-inch section cucumber, halved lengthwise and thinly sliced

1. To make the dressing: In a tall-sided saucepan whisk together the pineapple juice, chili sauce, vinegar, and soy sauce. Bring the mixture to a boil, and simmer until 1/2 cup remains, 15 to 20 minutes. Transfer the mixture to a medium bowl. Whisk in the mustard and sesame oil, and allow to cool to room temperature.
2. Place the almonds in medium skillet over medium heat. Cook until lightly toasted, about 5 minutes, stirring occasionally.
3. Lightly brush or spray both sides of the chicken with oil. Season with the marjoram and salt and pepper to taste. Grill the chicken over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut into bite-size pieces.
4. Place the mixed greens in a large bowl. Add the chicken, almonds, and cucumbers. Drizzle the dressing over the top (you may not need all of it) and toss to coat the leaves evenly. Serve immediately.