4 boneless -- skinless chicken
halves
2 tablespoon low-sodium soy sauce
2 tablespoon dark sesame oil
2 tablespoon lemon juice
2 teaspoons sugar
1/2 cup slivered almonds
1 large ripe mango
1 can sliced water chestnuts -- rinsed and drained
6 cups torn leaf lettuce
Instructions:
1. Prepare grill and ignite charcoal or preheat broiler; preheat oven
to 350F. Trim all fat from chicken breasts and cut lengthwise into
1/2" wide strips; set aside. 2. 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. 3. Thread chicken on skewers and grill over medium coals
about 4 minutes per side, or until done. 4. Meanwhile, toast almonds
on a dry cookie sheet at 350F. 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.
