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Ingredientes
- 4 x Boneless, skinless chicken breast halves
- 2 Tbsp. Low-sodium soy sauce
- 2 Tbsp. Dark sesame oil
- 2 Tbsp. Lemon juice
- 2 tsp Sugar
- 1/2 c. Slivered almonds
- 1 lrg Ripe mango
- 1 can Sliced water chestnuts, rinsed and liquid removed (8 ounce)
- 6 c. Torn leaf lettuce
Direcciones
- 1. Prepare grill and ignite charcoal or possibly preheat broiler; preheat oven to 350'F. 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 mix with the chicken strips and reserve half for the salad dressing.
- 3. Thread chicken on skewers and grill over medium coals about 4 min per side, or possibly till done.
- 4. Meanwhile, toast almonds on a dry cookie sheet at 350'F. for five min, or possibly just till lightly browned. Peel and cut up mango; drain, rinse and drain water chestnuts. Wash and tear lettuce into bite-size pcs. Combine almonds, mango and lettuce in large bowl. When chicken is cooked, add in to salad and toss with remaining soy sauce mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 97 | 25% |
| Total Fat 11.21g | 14% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 27mg | 9% |
| Sodium 493mg | 21% |
| Potassium 700mg | 20% |
| Total Carbs 55.19g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.07g | 5% |
| Protein 16.71g | 27% |
