2 cups fresh spinach leaves
4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)
1 cup carrots, julienned
1 cup broccoli flowerets
2 cups bok choy, julienned
3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
1 cup cooked skinned chicken breast, cut into thin strips
3/4 cup seasoned rice wine vinegar
2 tablespoons apple juice concentrate
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)
1 clove garlic, minced
1/3 cup creamy peanut butter

Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables. Divide onto 4 plates. Equally distribute chicken onto salads. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads.

Makes 4 servings.

Per serving: 340 calories; 28g protein; 12g total fat (2.5g saturated fat); 31g carbohydrates; 7g dietary fiber; 45mg cholesterol; 380mg sodium. Daily value: 70% folate; 290% vitamin A; 190% vitamin C; 15% calcium; 25% iron.

Food Exchanges: 2 vegetables; ¼ fruit; 1 2/3 breads; 3 meats; 1 2/3 fats.