Asian Chicken Salad with a Tasty Twist

In my version of Chinese chicken salad, I use mangoes instead of Mandarin oranges. The base of the dressing is a bottled sweet chili sauce. The crispy noodles, though not very healthy, are fun in moderation. Chicken is a great source of lean protein, which helps keep your appetite in check and maintain muscle mass. Cabbage contains indoles and isothiocyanates (sulfur compounds), both of which have anticancer potential. Vitamins C and A in mangoes fight inflammation and support immune function..

Serves 4

Ingredients
1 cup peanuts (raw or roasted), separated into halves
¼ cup olive oil
2 cups shredded Napa cabbage (white part only)
½ cup shredded red cabbage
½ cup minced cilantro leaves
⅓ cup minced chives
3 cups diced cooked chicken
1 cup diced mango
2 Tbs. toasted sesame seeds
½ cup crispy Chow Mein noodles (optional)

Dressing
½ cup sweet chili sauce
2 Tbs. fresh lime juice
1–2 Tbs. sesame oil

Instructions
1. In a heavy skillet, fry the raw peanuts in the oil over medium heat for 5–7 minutes or until golden brown. Drain on paper towels and set aside.
2. Make the salad dressing: In a small bowl, mix the sweet chili sauce, lime juice, and oil.
3. In a large salad bowl, toss the cabbage, cilantro, and chives with half of the dressing.
4. Fold in the toasted (or roasted) peanuts, chicken, and mango.
5. Garnish with the sesame seeds and crispy noodles, if desired. Serve with the remaining dressing.