Grilled Chicken Salad

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.