Grilled Chicken Salad Recipe
Ingredients:
- 4 boneless, skinless chicken breast halves
- 2 tbsp low-sodium soy sauce
- 2 tbsp dark sesame oil
- 2 tbsp lemon juice
- 2 tbsp sugar
- 1/2 cup slivered almonds
- 1 large ripe mango
- 1 can sliced water chestnuts rinsed and drained (8 oz)
- 6 cup torn leaf lettuce
Directions:
- Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350°F. Trim all fat from chicken breasts and cut lengthwise into ½" wide strips; set aside.
- In small bowl whisk together soy sauce, sesame oil, lemon juice and sugar; divide in half.
- Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing.
- Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done.
- Meanwhile, toast almonds on a dry cookie sheet at 350°F. For five minutes, or just until lightly browned.
- Peel and cut up mango; drain, rinse and drain water chestnuts.
- Wash and tear lettuce into bite-size pieces.
- Combine almonds, mango and lettuce in large bowl.
- When chicken is cooked, add to salad and toss with remaining soy sauce mixture.