Chicken Salad Recipe

Ingredients

2 tablespoons oil
1/2 cup walnuts, chopped
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)

Instruction:

Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve