Grilled Chicken Salad

1. 1

   Prepare grill and ignite charcoal or preheat broiler, preheat oven to 350F (180C).

2. 2

   Trim all fat from chicken breasts and cut lengthwise into wide strips, set aside.

3. 3

   In small bowl whisk together soy sauce, sesame oil, lemon juice and sugar; divide in half.

4. 4

   Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing.

5. 5

   Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done.

6. 6

   Meanwhile, toast almonds on a dry cookie sheet at 350F (180C).

7. 7

   for five minutes, or just until lightly browned.

8. 8

   Peel and cut up mango; drain, rinse and drain water chestnuts.

9. 9

   Wash and tear lettuce into bite-size pieces.

10. 10

    Combine almonds, mango and lettuce in large bowl.

11. 11

    When chicken is cooked, add to salad and toss with remaining soy sauce mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.