/ Chicken Salads
chicken breasts, boneless and skinless
low sodium soy sauce
water chestnuts, sliced
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.