This Asian chicken salad is perfect for lunch or a light dinner. I promise you will not only fall in love with this salad recipe, but you will use the dressing on everything.

All you need is 4 ounces of chicken breast (124) calories, 2 cups chopped green cabbage (44) calories, one cup baby green (8) calories, 1/8 cup slivered almonds (78) calories, ¼ cup wonton strips (40) calories, ¼ cup of edamame (63) calories, and 1/8 cup of chopped red bell peppers (6) calories. Tossed in an Asian vinaigrette: 1 and ½ teaspoon miso paste (17) calories, 1 and ½ teaspoons sesame oil (60) calories, 1 tablespoon rice vinegar (0) calories, and one teaspoon of freshly squeezed ginger root (2) calories. Total 442 calories.

Grill 4 ounces of chicken breast in a non stick pan or in a george forman grill, just make sure to cook the chicken evenly on both sides to make sure the chicken cooks all the way through. When the chicken is done cooking, remove from the heat and chop into small pieces. Chop the cabbage and the bell peppers into small bite sized pieces, then put them in a salad bowl. Add the cup of baby greens, the slivered almonds and the wonton strips to the salad bowl. You can find both the slivered almonds and the wontons already prepared in the grocery store just make sure you chose the plain ones. Usually edamame is found in the frozen section of the grocery store, if you have frozen edamame you will have to boil it first, then put 1/4 cup of the cooked edamame in the salad bowl. Add the chopped chicken to the salad bowl. For the salad dressing, in a small bowl, add the miso paste, the rice vinegar, sesame oil, and the freshly squeezed juice from a ginger root and thoroughly whisk all the ingredients for the dressing together first, then toss with the ingredients of the salad mix. You can always add chopped green onions if you would like. Enjoy.