Chinese Chicken Salad

Here's fast, crunchy chicken salad that's so good that you'll make it again and again.

The recipe calls for a 1/3 of a head of Napa cabbage and you might be wondering what you're going to do with the rest. We made this chicken salad twice in a row because we liked it so much. The last third of the cabbage we used for stir fry with black mushrooms.

It's also a salad that's low-fat but really satisfying. So adults might want to make it just for themselves. It stays crunchy for up to three days in the refrigerator - if it hasn't gotten gobbled up by then.

You'll need:

• 3 tablespoons of sugar
• 3 tablespoons of rice vinegar
• 3 tablespoons of soy sauce
• 1 large chicken breast - cubed
• 1/3 head of Napa cabbage -shredded
• 1/4 cup of toasted almonds - sliced or chunked
• 1/2 cup of red sweet pepper - thinly sliced
• 1/2 cup green onion - cut in 1/4 inch lengths
• A little adult help

Equipment:

• A glass measuring cup
• A knife
• A big bowl
• 2 large spoons or salad tongs

1. Mix the sugar, rice vinegar and soy sauce.
2. Put the chicken and the veggies in the bowl.
3. Pour the salad dressing over the top.
4. Mix, mix, mix, until everything is covered with dressing.
5. Cover the bowl and chill for 20 minutes.
6. Serve!