Grilled Chicken Salad

45 minutes Prep: 20 minutes Cook: 20 minutes

262 calories per serving view nutrition facts

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4	each	chicken breast halves, boneless and skinless
2	tablespoons	soy sauce, sodium reduced
2	tablespoons	sesame oil	dark
2	tablespoons	lemon juice
2	teaspoons	sugar
1/2	cup	almonds	slivered
1	large	mango	ripe
1	can	water chestnuts	sliced, rinsed, drained
6	cups	lettuce	torn

Prepare grill and ignite charcoal or preheat broiler, preheat oven to 350 degrees 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 degrees 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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Serving Size 163g

Amount per Serving

Calories 262 34% of calories from fat