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Grilled Chicken Salad
Grilled Chicken Salad
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 |
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Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350?F. Trim all fat from chicken breasts and cut lengthwise into ?" 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.
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