Grilled Chicken Salad
Yield
4 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
sesame oil
dark |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | cup |
almonds
slivered |
*
|
| 1 | large |
mangos
ripe |
|
| 1 | can |
water chestnuts
sliced, rinsed, drained |
*
|
| 6 | cups |
lettuce
torn |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
sesame oil
dark |
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
sugar
|
|
| 118 | ml |
almonds
slivered |
*
|
| 1 | large |
mangos
ripe |
|
| 1 | can |
water chestnuts
sliced, rinsed, drained |
*
|
| 1.4 | l |
lettuce
torn |
*
|
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.
