Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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4chicken breasts, boneless and skinless
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2 Tbsplow sodium soy sauce
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2 Tbspdark sesame oil
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2 Tbsplemon juice
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2 tspsugar
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1/2 cslivered almonds
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1 largeripe mango
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1 can(s)water chestnuts, sliced
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6 clettuce leaves
How to Make Grilled Chicken Salad
- Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350.
- Trim all fat from chicken breasts and cut lengthwise into 3/4" 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 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.
About Grilled Chicken Salad
Course/Dish: Chicken Salads
Other Tag: Quick & Easy
