If you want a healthy and tasty main dish, try making this Asian Chicken Salad.  This refreshing salad is made of crunchy vegetables and chicken breasts tossed in a tangy dressing.

Ingredients:

Dressing: 1/4 cup reduced-sodium soy sauce, 3 tablespoons rice-wine vinegar, 1 1/2 tablespoons brown sugar, 1 1/2 teaspoons sesame oil, 1 1/2 teaspoons store-bought chili-garlic sauce, 3 tablespoons canola oil, 1 tablespoon minced fresh ginger, 2 cloves garlic, minced, 1 tablespoon tahini paste, 3/4 cup reduced-sodium chicken broth
Salad: 2 tablespoons sesame seeds, 8 cups shredded Napa cabbage, 1 1/2 cups grated carrots, 1 cup sliced radish, 1/2 cup chopped scallions, 3 1/2 cups shredded skinless cooked chicken

Preparation:

1. Prepare dressing by combining soy sauce, vinegar, brown sugar, sesame oil and chili-garlic sauce in a bowl.  Heat oil in a small pan over medium heat and cook the ginger and garlic for 1 to 2 minutes until fragrant.  Add the soy sauce mixture to the pan and simmer.  Add the tahini and chicken broth and cook for 3 to 4 minutes.  Let cool.
2. Heat a small skillet over medium-low heat.  Add the sesame seeds and cook with constant stirring for 1 to 2 minutes until lightly browned and fragrant.  Transfer to a small plate to cool.
3. Prepare the salad by combining the cabbage, carrots, radishes, scallions and chicken in a large shallow bowl.  Drizzle the dressing over the salad and toss.  Sprinkle sesame seeds on top of the salad.