Grilled Chicken Salad
by admin | Jun 8, 2021 | Salad
- 4 Boneless, skinless chicken breast halves
- 2 T Low-sodium soy sauce
- 2 T Dark sesame oil
- 2 T Lemon juice
- 2 t Sugar
- 1/2 c Slivered almonds
- 1 lg Ripe mango
- 1 cn Sliced water chestnuts, rinsed and drained (8 oz)
- 6 c Torn leaf lettuce
- 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.