Grilled Chicken Salad - 1

Recipe Ingredients

4		Boneless - skinless chicken
		Halves
2 tablespoons	30ml	Low-sodium soy sauce
2 tablespoons	30ml	Dark sesame oil
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Sugar
1/2 cup	46g / 1.6oz	Slivered almonds
1 cup	237ml	Ripe mango (large)
1		Sliced water chestnuts - rinsed and drained
6 cups	240g / 8.5oz	Torn leaf lettuce

Recipe 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.

Source:
Bobby Flay and Jack McDavid

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