Total time: 45 minutes
Servings: 4 to 6

Ingredients:
2 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 clove minced garlic
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 lime
1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced
1 cup diced daikon (1/2-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup peeled, seeded and diced cucumber (1/2-inch dice)
1/4 cup sliced green onion
2 tablespoons chopped cilantro
3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton)
3 tablespoons lime juice
3 tablespoons fish sauce
2 tablespoons sugar

Directions:
Heat a grill over medium-high heat. Place the chicken in a medium bowl and rub all over with the olive oil and garlic. Season each piece with 1/4 teaspoon salt and a couple of grinds of black pepper.

Place the chicken on the grill and cook until the meat is opaque and firm and a thermometer inserted into the center reads 165 degrees. Remove the chicken to a plate, squeeze a little juice from the halved lime over the chicken and allow to cool to room temperature, covered loosely.

In a large bowl, toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a 1/2;-inch dice and toss with the salad.

In a small bowl, combine the lime juice, fish sauce, sugar and a good grind of fresh black pepper. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.

Each serving: 133 calories; 14 grams protein; 11 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 31 milligrams cholesterol; 940 milligrams sodium.