/ Chicken Salads
chicken breasts, boneless and skinless
low sodium soy sauce
water chestnuts, sliced
How to Make Grilled Chicken Salad
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.
Printable Recipe Card
About Grilled Chicken Salad