Pour 1 cup pineapple juice in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; refrigerate 30 minutes.
Stir together remaining pineapple juice, yogurt, chutney and lemon peel, in small bowl; set aside.
Grill or broil chicken, brushing occasionally with reserved pineapple marinade 6 to 8 minutes on each side or until chicken is no longer pink in center. Discard remaining marinade. Slice chicken diagonally and season with salt and pepper.
Arrange chicken on four dinner plates lined with salad greens. Evenly divide asparagus, fruit and mushrooms on plates. Serve with pineapple yogurt dressing.