3. 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.
5. Wash and tear lettuce into bite-size pieces.
6. Combine almonds, mango and lettuce in large
7. When chicken is cooked, add to salad and toss
with remaining soy sauce mixture.