Grilled Chicken Salad

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Asian-inspired grilled chicken salad with mango, water chestnuts, and a sesame-soy dressing
Grilled Chicken Salad recipe image

This vibrant Grilled Chicken Salad combines tender, sesame-soy marinated chicken strips with crisp lettuce, juicy mango chunks, and crunchy water chestnuts. The quick-cooking chicken is threaded on skewers for easy grilling or broiling, developing a delicious char that complements the sweet-tangy dressing. Topped with toasted slivered almonds, this dish offers a perfect balance of textures and flavors, making it an ideal light meal for warm evenings or a refreshing weeknight dinner. It’s quick to prepare, packed with protein, and brings a taste of international cuisine to your table without requiring hard-to-find ingredients.

Grilled Chicken Salad recipe image
Print Recipe

Grilled Chicken Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 165.0

Description

This vibrant Grilled Chicken Salad combines tender, sesame-soy marinated chicken strips with crisp lettuce, juicy mango chunks, and crunchy water chestnuts. The quick-cooking chicken is threaded on skewers for easy grilling or broiling, developing a delicious char that complements the sweet-tangy dressing. Topped with toasted slivered almonds, this dish offers a perfect balance of textures and flavors, making it an ideal light meal for warm evenings or a refreshing weeknight dinner. It&# 226;ÂÂs quick to prepare, packed with protein, and brings a taste of international cuisine to your table without requiring hard-to-find ingredients.

Ingredients

Directions

  1. Preheat grill over medium coals or preheat oven broiler. If using oven, also preheat to 350ðF (177ðC) for toasting almonds.
  2. Trim fat from chicken breasts and cut lengthwise into 1/2-inch wide strips.
  3. In a small bowl, whisk together soy sauce, sesame oil, lemon juice, and sugar until sugar dissolves. Divide the mixture in half.
  4. Toss chicken strips with half of the soy sauce mixture, ensuring they are evenly coated. Reserve the other half for dressing.
  5. Thread marinated chicken strips onto skewers.
  6. Grill chicken skewers over medium heat for about 4 minutes per side, or until cooked through and lightly charred. If broiling, place on a foil-lined sheet and broil 4-5 minutes per side.
  7. While chicken cooks, spread slivered almonds on a dry baking sheet. Toast in the 350ðF (177ðC) oven for 5 minutes, or until lightly browned and fragrant. Watch closely to prevent burning.
  8. Peel and dice the ripe mango into bite-sized chunks.
  9. Rinse and drain the canned water chestnuts thoroughly.
  10. Wash the leaf lettuce and tear into bite-sized pieces.
  11. In a large salad bowl, combine the lettuce, diced mango, drained water chestnuts, and toasted almonds.
  12. Add the cooked chicken skewers (or remove chicken from skewers) to the salad bowl.
  13. Drizzle the reserved soy sauce mixture over the salad and toss gently to combine. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 165.0kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, salad, grilled, mango, sesame, soy sauce, water chestnuts, almonds, lettuce, healthy, quick, weeknight dinner, asian-inspired, light meal, protein, fresh, skewers, broiler, vegetarian-friendly base, summer salad
Recipe Card powered by WP Delicious