Grilled Chicken Salad - serve 4

4 boneless, skinless chicken breast halves
2 tbsp low-sodium soy sauce
2 tbsp dark sesame oil
2 tbsp lemon juice
2 tbsp sugar
1/2 cup slivered almonds
1 large ripe mango
1 can sliced water chestnuts rinsed and drained (8 oz)
6 cup torn leaf lettuce

Prepare grill and ignite charcoal or preheat broiler; preheat oven to 350°F. Trim all fat from chicken breasts and cut lengthwise into ½" wide strips; set aside.
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.
Thread chicken on skewers and grill over medium coals about 4 minutes per side, or until done.
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.