Grilled Chicken Salad
Grilled chicken salad with an Asian-style sesame soy dressing, fresh mango, toasted almonds, and water chestnuts. The same dressing marinates the chicken and dresses the salad.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minOne dressing, two jobs. A sesame-soy-lemon mixture marinates the chicken on skewers and then dresses the finished salad. That shared flavor thread ties the whole dish together.
Grilled chicken breast strips go onto a bed of torn lettuce with ripe mango, crunchy water chestnuts, and toasted slivered almonds. The warm chicken wilts the lettuce just slightly when tossed, which is the sweet spot between a raw salad and a warm one.
Dark sesame oil is the backbone of the dressing. It’s nuttier and more aromatic than regular sesame oil, and a little goes a long way. The soy sauce adds salt, the lemon juice adds brightness, and a touch of sugar rounds out the edges.
Kitchen Tips
- Toast the almonds in a dry pan or oven and watch them closely. They go from golden to burnt in under a minute.
- Use a ripe mango that gives slightly when pressed. Underripe mango is sour and fibrous; overripe turns mushy.
- Grill the chicken just until done, about 4 minutes per side. Chicken breast dries out fast over direct heat.
- Toss the salad right before serving. The dressing wilts the lettuce quickly.
Variations
- Shrimp swap: Replace the chicken with grilled shrimp for a lighter, faster-cooking protein.
- Peanut crunch: Use toasted peanuts instead of almonds and add a drizzle of sriracha for a Thai-inspired twist.
Ingredients
Directions
Prepare grill and ignite charcoal or preheat broiler, preheat oven to 350℉ (180℃).
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℉ (180℃). 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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