Grilled Chicken Salad Recipe

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Grilled Chicken Salad

Abby Johnson


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chicken breasts, boneless and skinless
2 Tbsp
low sodium soy sauce
2 Tbsp
dark sesame oil
2 Tbsp
lemon juice
2 tsp
1/2 c
slivered almonds
1 large
ripe mango
1 can(s)
water chestnuts, sliced
6 c
lettuce leaves


1Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350.

2Trim all fat from chicken breasts and cut lengthwise into 3/4" wide strips; set aside.

3In small bowl whisk together soy sauce, sesame oil, lemon juice and sugar; divide in half.

4Toss half the soy sauce mixture with the chicken strips and reserve half for the salad dressing.

5Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done.

6Meanwhile, toast almonds on a dry cookie sheet at 350 for five minutes, or just until lightly browned.

7Peel and cut up mango; drain, rinse and drain water chestnuts.

8Wash and tear lettuce into bite-size pieces.

9Combine almonds, mango and lettuce in large bowl.

10When chicken is cooked, add to salad and toss with remaining soy sauce mixture.

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Quick & Easy