Courtyard Bistro Asian Chicken Salad With Chili-Lime Vinaigrette

1 chicken cutlet (3 ounces)

2 tablespoons fresh lime juice

2 tablespoons Thai chili sauce

½ cup thinly shredded green cabbage

½ cup thinly shredded purple cabbage

½ cup thinly sliced cucumber, unpeeled

½ cup shredded iceberg lettuce

½ cup shredded carrots

⅓ cup thinly sliced scallions, divided

⅓ cup crushed, lightly salted roasted peanuts, divided

½ lime, for garnish, if desired

Grill or pan-fry the chicken cutlet over medium-high heat until cooked through and golden on the outside, about 3 minutes per side. Remove from heat and let cool 2 minutes, then slice thinly.While chicken cooks, in a medium mixing bowl whisk together lime juice and Thai chili sauce. When chicken is ready, add it to the bowl along with the cabbages, cucumber, lettuce and carrots. Add half each of the scallions and peanuts. Toss well to coat with dressing. Place salad in a serving bowl and top with remaining scallions and peanuts. Garnish with lime slices, if desired, and serve.Serves one; easily doubled or tripled.@Recipe nutrition:Nutrition values per serving: 518 calories (47 percent from fat), 28 g fat (5 g saturated), 37 g carbohydrates, 10 g fiber, 34 g protein, 50 mg cholesterol, 469 mg sodium.