4 Boneless, skinless chicken
-breast halves 2 tb Low-sodium soy sauce
2 tb Dark sesame oil
2 tb Lemon juice
2 ts Sugar
1/2 c Slivered almonds
1 lg Ripe mango
1 cn Sliced water chestnuts,
-rinsed and drained (8 oz) 6 c Torn leaf lettuce
1. Prepare grill and ignite charcoal or preheat broiler; preheat oven to
350’F. Trim all fat from chicken breasts and cut lengthwise into *” 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 350’F. 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.